Apricot Blueberry Crumble

I am so excited about summer this year. And I don’t have a true reason. Maybe it is all the recent changes that I have gone through over this last year and all the changes that are coming up..I feel like this summer is going to be an amazing re-birth of life and brightness-everything summer is supposed to be about.

Day trips are in the works and lots of beach excursions and trips to the farmers market, of course.  We’re starting the summer off with a long weekend trip to Santa Barbara and I can not wait! Bike-riding along the ocean view and visiting their farmers market are my must-do’s.

I thought this would be a perfect sweet way to kick off the the amazing weather we’ve been having in Cali. Apricots are in season and I couldn’t pass them up. I love recipes like this. I just throw things together, bake for an hour and out comes an amazingly sweet and textured dessert that was made from local and organic fruits. It’s beautiful.

Method:

1) Begin by boiling a pot of water and boiling the apricots for about 30 seconds. Remove them and place them in a bowl filled with ice.

2) Remove the skins from the apricots and slice the apricots in thick slices. Discard the pits.

3) In a separate and clean bowl, mix together the apricots, blueberries, white sugar, 2 Tb flour and orange zest.

4) Make the topping in another separate bowl. Add the oats, 1/2c flour, brown sugar, salt, butter, cinnamon and nutmeg. Mix the topping with your fingertips and allow the butter to break up into the mixture until it looks like large peas.

5) Pour the fruit mixture into an oven safe dish and top with the topping. I like to add all of the topping because it cooks down a lot.

6) Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

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Apricot Blueberry Crumble

Author: Samantha Ferraro

Ingredients

• 1 cup oats
• 1/2 + 2 Tb cup flour
• 1/2 cup brown sugar
• 1/2 cup butter chilled and cut into cubes
• 1 pint fresh blueberries
• 9-10 fresh apricots
• 1/4 c white sugar
• orange zest
• 1 tsp cinnamon
• Freshly grated nutmeg
• Pinch of salt

Instructions

• Begin by boiling a pot of water and boiling the apricots for about 30 seconds. Remove them and place them in a bowl filled with ice.
• Remove the skins from the apricots and slice the apricots in thick slices. Discard the pits.
• In a separate and clean bowl, mix together the apricots, blueberries, white sugar, 2 Tb flour and orange zest.
• Make the topping in another separate bowl. Add the oats, 1/2c flour, brown sugar, salt, butter, cinnamon and nutmeg. Mix the topping with your fingertips and allow the butter to break up into the mixture until it looks like large peas.
• Pour the fruit mixture into an oven safe dish and top with the topping. I like to add all of the topping because it cooks down a lot.
• Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

Enjoy!