Apricot And Blueberry Crumble
I love crumbles, cobblers, and pies, so whenever certain fruits are in season, I feel this strong compulsion to bring them home.
Equipment
- 2 mixing bowls Large
- 1 pastry cutter
- 1 porcelain pie dish
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 pounds apricots Halved, pitted, and sliced
- 1 pint blueberries
- 1/2 cup granulated sugar 1/4 cup for the fruit
- 1 1/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 2 tbsps orange juice Freshly squeezed
- 1/3 cup light brown sugar Tightly packed
- 8 tbsps 1 stick butter Cold, unsalted, and cubed
- 1/2 cup 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.
Notes
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.
