Friday, July 12, 2019

Apricot Blueberry Crisp RECIPE

by Angie Ouellette-Tower for photo DSCF0004_zpsrrmf94p0.jpg

Apricot, Blueberry Crisp RECIPE

The "Crisp" is such a simple yet scrumptious dessert!  My featured recipe today has a flavor combination that I'm sure will please even the most finicky of eaters - it's Apricot and Blueberry!

by Angie Ouellette-Tower for photo DSCF9995_zpsygtbd0fh.jpg

Printable Recipe

2 cups chopped fresh apricots (washed and pitted first)
1 cup fresh blueberries (rinsed and drained)
2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal (I used old fashioned rolled oats)
1/3 cup salted butter (melted and cooled to warm)
1 teaspoon cinnamon
1/4 cup chopped nuts (I used walnuts)
(a pinch of salt if you used unsalted butter above)

Begin by preparing the fruit (washing, pitting, chopping, rinsing - etc) and set aside until later.
Spray or butter a square glass Pyrex baking dish.  Pour the prepared fruit in the bottom of the sprayed baking dish and spread around evenly.
In a different mixing bowl combine the brown sugar, flour, oatmeal, cinnamon, and salt - stir until combined.  Now stir in the melted butter and you will notice the mixture to be a little clumpy (see picture above).  Finally, stir in the chopped nuts just until distributed.

by Angiby Angie Ouellette-Tower for Ouellette-Tower for photo DSCF9996_zpsd92ige12.jpg

Cover the fruit with the oatmeal mixture (see picture above or below).

by Angie Ouellette-Tower for photo DSCF9997_zpsmevsnshi.jpg

Bake in a preheated 375 degree oven for about 30 minutes (or until desired golden brown color is achieved) Remove from the oven and cool on a rack (see picture below).

by Angie Ouellette-Tower for photo DSCF9998_zpsx9odzthw.jpg

After it has cooled, scoop out a portion, top with whipped cream (or just eat plain) and 

by Angie Ouellette-Tower for photo DSCF0001_zps2vpicihh.jpg
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