I love crumbles, cobblers, and pies, so whenever certain fruits are in season, I feel this strong compulsion to bring them home. Yesterday, I was in the produce section, and there were huge baskets of apricots, and I couldn’t help myself. On the drive home, the wheels in my head started turning: “How am I going to use these beautiful apricots?”

I want to say a little something: whenever you are in the grocery store and seasonal fruit like apricots and blueberries are staring you in the face, go ahead and pick them up. My Apricot and Blueberry Crumble dessert is super easy to make and good with a scoop of vanilla ice cream.

Listen, it doesn’t matter what fruit you choose; that’s totally up to you. Just be sure to use fruit that’s in season.

Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 20 minutes
Total Time: 1 hour 20 minutes
Yields: 6 servings
Equipment: 2 large mixing bowls, pastry cutter, porcelain pie dish, chef’s knife, cutting board

Ingredients:
2 pounds of apricots, halved, pitted, and sliced
1 pint of blueberries
1/2 cup of granulated sugar (1/4 cup for the fruit)
1 1/4 cups of all-purpose flour
1/4 teaspoon of kosher salt
2 tablespoons of orange juice, freshly squeezed
1/3 cup of light brown sugar, tightly packed
1 stick (8 tablespoons) of cold butter, unsalted and cubed
1/2 cup of quick-cooking oats

Instructions:
Preheat oven to 350°F.
The Fruit:
Start by halving, pitting, and slicing the apricots. In a large mixing bowl, combine apricots and blueberries. Add granulated sugar, 1/4 cup of all-purpose flour, and orange juice; toss to combine. Pour the fruit mixture into a porcelain pie dish.

The Crumble Topping:
In a large bowl, add 1 cup flour, brown sugar, granulated sugar, and kosher salt. Next, add the cold diced butter. With a pastry cutter, work the butter into the flour-sugar mixture until it’s the size of small peas.

At this point, add the quick-cooking oats. Work the oats into the flour mixture with your hands, combining it with the butter/flour mixture, to form large crumbles. Add the crumble to the pie dish. Make sure to cover the fruit mixture completely.

Bake for 40 minutes or until the fruit bubbles around the sides and the topping is golden brown. Remove from the oven and let rest for 20 minutes.  Serve with a scoop of your favorite ice cream.

There you have it, my Apricot and Blueberry Crumble.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2015/02/02/you-scream-i-scream-we-all-scream-for-homemade-ice-cream/