Blueberry and Apricot Crumble

An excerpt from Ruth Reichl’s Gourmet Weekly e-newsletter—

The first California apricots showed up at the market this week, which makes me absurdly happy. Fresh apricots, with their understated tartness, make the best—and easiest—desserts. You don’t even need a knife to cut them. Here’s my favorite crumble:

  • 2 pounds apricots
  • 1 stick butter
  • 3/4 C. sugar
  • 3/4 C. flour
  • Grated nutmeg

Preheat oven to 400 degrees. Pull apart 2 pounds of apricots, remove pits, and put apricots in a pie plate. Melt 1 stick of butter and stir in 3/4 cup sugar and 3/4 cup flour. Grate in a bit of fresh nutmeg and cover apricots with the mixture. Bake for about 40 minutes and serve warm, with vanilla ice cream.

Substitutions: I added 8 ounces of frozen blueberries because I didn’t have 2 pounds of apricots. I used cinnamon in place of nutmeg.

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2 Responses to “Blueberry and Apricot Crumble”


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