So today was a canning day. I still have fruit to process, but I canned 8 pints of apricots and made 9 jars of apricot jam. They are cooling on my table as I write.
I knew I didn't have time to do any more canning today, but I wanted to use more of the fruit, so I decided to make a crisp.
Apricot Crisp
Filling:
5 cups cut up ripe apricots
3/4 cup sugar
1/4 cup tapioca
1 Tablespoon lemon juice
1/2 teaspoon pumpkin pie spice*
Topping:
3/4 cup flour
3/4 cup brown sugar
3 Tablespoons butter, melted
Mix the filling ingredients together, put in an 8x8 or 9x9 square pan. For the topping, mix the flour and brown sugar together in a dry bowl, then add the melted butter and stir with a fork until it forms moist crumbs. Sprinkle the crumbs on top of the fruit. Do not try to cover the top evenly, just let the crumbs fall to mostly cover the top. Put the pan in a pre-heated 350 degree oven, and bake for about 50 minutes. The time will vary; the crisp is done when the filling is bubbling well in the middle of the pan. Remove from the oven and cool. Enjoy plain, with milk, cream, whipped cream, or ice cream. Delicious!
*I actually used a blend of spices I made a long time ago. I don't remember the recipe I used, but I know it contained cardamom, cinnamon, cloves, and I think nutmeg (and/or ginger). Pumpkin pie spice is very similar. I would have used a little plain cardamom if I had some!
5 cups cut up ripe apricots
3/4 cup sugar
1/4 cup tapioca
1 Tablespoon lemon juice
1/2 teaspoon pumpkin pie spice*
Topping:
3/4 cup flour
3/4 cup brown sugar
3 Tablespoons butter, melted
Mix the filling ingredients together, put in an 8x8 or 9x9 square pan. For the topping, mix the flour and brown sugar together in a dry bowl, then add the melted butter and stir with a fork until it forms moist crumbs. Sprinkle the crumbs on top of the fruit. Do not try to cover the top evenly, just let the crumbs fall to mostly cover the top. Put the pan in a pre-heated 350 degree oven, and bake for about 50 minutes. The time will vary; the crisp is done when the filling is bubbling well in the middle of the pan. Remove from the oven and cool. Enjoy plain, with milk, cream, whipped cream, or ice cream. Delicious!
*I actually used a blend of spices I made a long time ago. I don't remember the recipe I used, but I know it contained cardamom, cinnamon, cloves, and I think nutmeg (and/or ginger). Pumpkin pie spice is very similar. I would have used a little plain cardamom if I had some!
8 comments:
Thank you for visiting my blog.
Your canning and recipe sound yummy.
We currently are on vacation in AR and a resort which here are kinda like fishing cabins.I have a sunrise I took out on the lake but really yours in a previous post.
So delicious looking....
I do love apricots. When they are in season I eat two for breakfast....
I really like the idea you had for ABC Wednesday becoming a Children's book.
I shall tell my agent!
Thanks for coming by and leaving such a great idea. I needed inspiration!
Sherry
Oh my does that look good. My mom and me made lots of canned goods during the war. I love apricot pie.
That looks so good! I could be dangerous in the wrong hands. (like mine) :-)
That looks so good - it brings back memories of my mother making apricot jam :)
It all looks delicious. Thanks for sharing the apricot crisp recipe.
Ahhh - apricot jam, so delicious!
I love apricots, but the ones we get here these days are tasteless. The apricot crisp looks lovely .. and quite a lot like what we would call an apricot crumble. Only here, because apricots are not plentiful, we'd use apple, or rhubarb, or gooseberry. Maybe blackberry in the apple too. Mmmm!
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