Apricot and Blackberry Crumble!
The easiest dessert this side of a jello cup! Use what ever fruit happens to be in season or you have tons of. I’ve made this before with pears, nectarines, plums, peaches, cherries, apples, raspberries, blueberries and many a combination of the above. Whatever fruits you want to mix together or a single one alone will be amazing.
All you do is cut up about two pounds of fruit. The grocery store had a special on raspberries and blackberries so I added a package of each to the apricots. Toss in 3/4 cup of sugar more or less depending on the sweetness of your fruit. I’ve used as little as 1/4 cup sugar with super ripe nectarines so use your judgment.
Squeeze in the juice of half a lemon, about a tablespoon, a pinch of cinnamon, 1/4 teaspoon of almond extract and two teaspoons of cornstarch. Toss together well and set aside while you make the crumble part.
That is simply a cup of flour, three-quarter cup sugar, one-half cup toasted sliced almonds and a quarter cup (one stick) butter cut into pieces. I mix it all together with my hands (or you can use a spoon) until uniformly together but with little lumps of butter still clumping around. Don’t turn into something like cookie dough, it’s supposed to “crumble”.
Now, give the fruit another quick mix and pour into a shallow baking dish of your choice and spread evenly. A glass nine inch square one should be just about the right size.
Spread the crumble part on top to cover the fruit. Don’t pack it down just make it fairly even. Bake at 350 degrees for about 40 minutes or until the top is golden brown and the fruit is bubbling up the edges.
Let cool a little and serve warm alone or with ice cream! It’s even better the next day if there’s any left!
