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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Apricot Raspberry Crumble

Yes, this is an apricot recipe, but we’ve included it because apricots are such close cousins of the peach, and because Nancy Beck is such a great cook. Nancy says her recipe for Apricot Raspberry Crumble will work just as well with peaches and blueberries, if that’s your preference.

Ingredients: 

2 pounds apricots, sliced
2/3 cup sugar
1 ½ cups flour
2 tablespoons orange juice
1 pint raspberries
For the topping:
1/3 cup brown sugar
2/3 cup flour
½ teaspoon salt
1 stick unsalted butter
1/3 cup oats
½ cup sliced almonds or walnut pieces
Vanilla ice cream
Fresh mint, for garnish

Recipe directions: 

Preheat the oven to 350 degrees. Mix the apricots, sugar, flour, orange juice, and raspberries and pour into a greased 9”x13” baking dish.

Make the topping. In a food processor, pulse the brown sugar, flour, salt, and butter until the butter is mixed in. Add the oats. Pour over the fruit and top with nuts. Bake uncovered for 35 minutes. Serve with vanilla ice cream and fresh mint.

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