apricot crumble! sooo, this recipe came about thanks to an impulsive roadside produce stand purchase, a week of travel, and a backpack full of heavy things. typical recipe development muse, no?
perhaps i should back up for a moment. recently, my husband and i flew out to california for a wedding + vacation. the wedding was in sonoma and as we drove around the area, i became transfixed with the idea of buying cherries from a roadside produce stand. we passed several stands at times when we were on a way to a destination where either we had to be there at a certain time or we would have had to leave the poor little cherries in the roasting hot car. by the time the stars finally aligned and we came across a stand when we could actually stop, i was giddy. giddy enough that i also snapped up a quart sized basket of apricots. which i like, but purchase basically never.
we spent the next few days driving around, visiting yosemite, and, in my case, eating apricots. i managed to make it through the bag of cherries before we left but i still had about 10 apricots left when we were packing up to come home. unwilling to part with my
impulsively purchased beloved apricots, i put them all in a sandwich bag, piled them into my backpack along with my book, large and full water bottle, and laptop, and hoped for the best.
well, it turns out “hoped for the best” is not a great strategy when it comes to the transport of very ripe produce. i tried to eat one or two of my apricots on our million hour layover/flights home buuuut, quickly realized i needed a plan b if i was going to be able to finish eating my little “smashcots”, as i took to calling them.
i immediately popped the bag of smashcots in the fridge when we finally arrived home on friday night and i knew it was saturday morning or never to turn them into something delicious. luckily i had a few gingersnaps leftover from making this, and thus, apricot crumble was born. humble beginnings yes, but delicious results for sure.
- 9.5 oz. (270 g. / 8 apricots) ripe apricots
- 1.5 oz. (43 g. / 4 cookies) gingersnap cookies
- 2 tablespoons slivered almonds
- 1 tablespoon butter, melted, optional
- up to 2 teaspoons of sugar, depending on your apricots, optional
- plain or vanilla greek yogurt or ice cream, for serving, optional
- preheat the oven to 400° F.
- pulse the gingersnaps and almonds in the food processor briefly until all the big chunks are gone but not so long that all of the little bits get broken down. you want to keep some texture. if you’re using the melted butter, pour that in and pulse for a moment to combine.
- using your fingers, pull the apricots apart and remove the pit. rip each apricot into 3 – 4 (bite-size) pieces. if your apricots aren’t sweet enough, combine with sugar to taste.
- put the apricots in a small baking dish. distribute the gingersnap/almond mixture evenly across the top of the apricots.
- bake the crumble for about 17 – 20 minutes, until the juices start to bubble and the top gets golden brown.
- serve warm with ice cream or yogurt.
this recipe is currently scaled for two people but you could easily increase the volume of ingredients and cooking time to serve a crowd, should you be inclined to share.