Apricot-Peach Crisp

So, this week my countertop in the kitchen has baskets full of peaches and apricots finishing their ripening process over here. I tried to control myself when I went to the market because this week it is cooking for two but still, a whole bunch of “stuff” jumped into my basket and came home with me. What could I do but open my kitchen and let them stay. The apricots especially are beautiful this season. Not too large, gorgeous colour and full of flavour. I had a leisurely lunch at the very special River Cafe the other day and ended with an apricot crisp, which inspired me to make this crisp for our dinner today. I just mixed peaches and apricots, tossed in some sugar and added 2 teaspoons of cornstarch mixed with a little water to thicken some of the liquids that would ooze out of the fruits during baking. The crisp topping is one that I have been making for a long time and have in my original cookbook memoir that I prepared for my kids and that launched my writing, photography and cooking obsession in the last few years (and I have now added this blog to the list). I have a good system with crisps: I make the crisp topping and keep it in the freezer in a freezer bag. Whenever I need a quick dessert, no matter what the season, I can cut up some fruit, toss it with sugar and top it with a little bit of the crisp topping I have in the freezer. It works with apple crisp in the winter and all the summer fruit and berry crisps that I make in the summer.  Here is the recipe, making 4 individual crisps or one larger one.

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Ingredients:

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Filling:

2 cups peaches, peeled and cut in wedges

2 cups apricots, halved or quartered

Juice of 1 lemon

1/2 cup sugar

Combine the apricots and peaches in a bowl, squeeze lemon juice over and mix well to prevent oxidation.

Add sugar and toss to combine.

Mix the cornstarch with 2 tablespoons water and add to the peach-apricot mixture. Set aside until ready to bake.

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Crisp topping:

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2 cups rolled oats (quick cooking)

1 1/4 cups flour

1 1/4 cups brown sugar

3/4 cup butter or margarine, melted

Place rolled oats in a large bowl. Add sugar and flour and mix well. I often do this with clean hands.

Add the melted butter and mix with a spatula until mixture is crumbly.

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Assembling the crisp:

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Place the fruits in individual baking dishes or one larger one.

Sprinkle the topping over, as much or as little as you’d like. Place remaining topping in a plastic bag and freeze for another occasion.

Place the baking dishes on a baking sheet and place in a preheated 375℉ oven.

Cook for about 30 minutes until juices are bubbling and topping is turning golden.

Serve warm with ice cream. Oye. So good.

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