A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup packed dark brown sugar
2/3 cup quick-cooking rolled oats
1/3 cup golden raisins (optional)
1/3 cup chopped pecans
5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
How to Make It
Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.
Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.
I was a bit disappointed. I may have put in too much lemon juice, but my cobbler came out sour, even though the fruit was sweet. I will try again with less lemon juice and more sugar. The crumble topping was good, though I substituted it with sliced almonds instead of pecans, since that's what I have on hand.
Very delicious. I did make a few changes, some of which weren't good, like cutting down on the butter. (The crumbs were still "dry" at the end of cooking.) I reduced some of the spices and added Grande Marnier and minced candied ginger to the apricots from my backyard. I also substituted eight drops of vanilla stevia for the white sugar. Over all it was really good -- just needed to use the full butter amount. I also found almond gelato on sale today and topped it with that. Thanks for sharing this recipe!
This was first made for Father's Day. It has been made 3 more times since then. The first time raspberries were added as I had a handful left. The apricots were from Costco and were very good. Everyone loved this. I made it a second time with home grown apricots, coconut was added as i had a little left, marvelous. Today I made it with mixed stone fruit. Primarily apricots but also donut peaches, regular peaches and nectarines. These were all back yard fruits from a neighbor. I do not add much or any sugar to the fruit itself. The first two times only half the topping mixture was used and that was sufficient when served with ice cream. Today I doubled everything and placed in a 9x13 pan. I'll update on the results after the July 4 party.
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