Fresh Apricot Crisp

by Brennans Market Admin

Serving Size: Serves 8


1/2 cup butter

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/3 cup packed dark brown sugar

2/3 cup quick cooking rolled oats

1/3 cup gold raisins (optional)

1/3 cup chopped pecans

5 cups pitted and halved fresh apricots (preferably Blenheim)

1 Tablespoon fresh lemon juice

1/4 cup granulated sugar

Adapted From: Sunset Magazine

Brennan’s Vanilla Ice cream is a must for this crisp

Preheat oven to 350F and grease an 8X8 inch baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using) and pecans, then stir in melted butter.Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shagging chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.