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.


2 Responses to “Blueberry and Apricot Crumble”

  1. 1 August 26, 2014 at 8:49 pm

    This is not surprising because hampers or more
    commonnly known as gift baskewts are usually sent
    outt during Christmas time. To add to the appearance
    of the finished product you may want to put some colored
    shredded paper in the bottom of the basket. Here is a list of the top 10 reasons to give gift
    baskets, but of course, you can add to the list.

  1. 1 Top Posts « Trackback on June 3, 2007 at 4:02 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: