Two months ago, we had what I would call, the most glorious early arrival of fresh Garden of Eden apricots! They were perfect and then some, and although I was in the depths of other seasonal fruits at the time, I knew I had to take a few home right then and there as with experience we already know a return trip may not yield the same luck. Mother Nature always steers us in that beautiful unplanned direction, so I took eight home, we ate two, and I à la Suzette the remaining six, two days later. A truly lovely and delicious summer crumble to enjoy outdoors with our golden evening sunsets. Moments ~above the clouds~. Recipe after the jump...
This Is ♫ Weber & Weber...
Weber & Weber - Flight 815 (Who's Lost)
Ingredients (Serves 8):
6 - 8 fresh apricots, rinsed, pitted and quartered
4 tablespoons fine granulated sugar (or soft brown sugar)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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1 1/4 cups organic white rice flour (or all-purpose flour)
1/3 cup fine granulated sugar
pinch of fine sea salt
1/2 stick unsalted butter, cubed
Directions:
Lightly grease a small baking dish with a pat of butter. I used my 9 1/2 x 6 1/2 x 2" deep oval. Set aside.
Toss the quartered apricots in a large bowl with the sugar. Cover and set aside for 1 hour, gently tossing every now and again. Add the cinnamon and nutmeg, give a final toss and pour into the baking dish.
In a separate bowl, sift in the flour, sugar and sea salt. Toss with a fork to combine. Using your fingers, rub in the butter to resemble crumbs. Loosely sprinkle the flour mixture over the fruit.
Set the oven to 375 degrees F.
Bake (uncovered) for 25 - 30 minutes. The fruit will bubble up along the sides of the dish and the topping will become a beautiful golden brown.
Enjoy warm as is, or with a scoop of ice cream. :)
