Let's Dish With Linda Lou

Where You Taste The Love

Apricot And Blueberry Crumble

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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, there was a huge basket 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 just want to say a little something, whenever you 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 really 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 they’re at the peak of their season.

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All-Purpose Flour

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Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time: 20 minutes
Total Time: 1 hour 20 minutes
Yields:6 serving
Equipment: 2 large mixing bowls, pastry cutter, porcelain pie dish

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

Directions:
Preheat oven to 350-degrees F.

For The Fruit:
Start by halving, pitting, and slicing the apricots. In a large mixing bowl combine apricots, blueberries. to that, 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 of flour, brown sugar, granulated sugar, and  Kosher salt. To that 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 through the butter/flour mixture, forming into 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 is bubbling around the sides, and topping is golden brown. Remove from the oven and let rest for 20 minutes

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Apricot And Blueberry Crumble

2014-05-15-17-37-061

Apricots are in season so I might have gone little overboard buying apricots if that’s even possible. For my Apricot And Blueberry Crumble click on the link below.

Apricot And Blueberry Crumble

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Apricot And Arugula Salad

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My Apricot And Arugula Salad is so simple and flavorful, it’s my favorite.  If you’re a fan of all things salad, you’ll love this one. The colors are vibrant and the textures are vast, and that’s what makes a great salad.

Arugula

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Red Onion

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Cranberries And Pistachios

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Apricot And Arugula Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 1 (8-ounce) jelly jar with a tight-fitting lid, 2-cup measuring cup, chef’s knife

Ingredients:
5 cups of arugula leaves
1/2 a red onion, thinly sliced into half-moons
4 apricots, pits removed, sliced into wedges
1/2 pint of fresh raspberries
1/4 cup of pistachios, shelled
Kosher salt and freshly ground pepper to taste
Lemon vinaigrette, (link for recipe is below)

Directions:
Start by arranging the arugula leaves on the bottom of a large serving platter. Spread the thinly sliced red onions over the top. Next, arrange the sliced apricots over the salad along with the fresh raspberries. Add Kosher salt and fresh ground pepper to taste. Finally, sprinkle the pistachios on top.

Shake the dressing really well before spooning the Lemon Vinaigrette over the salad.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon

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