Something about a fruit crisp is nostalgic and old-fashioned to me. Maybe it is how simple it is to make. Maybe it is the versatility. Maybe there is some deep-rooted memory of crisps when I was little. That is probably it. I actually think of my Grandma Annette when I think of fruit crisps.
With all of the wonderful summer fruits that I just can’t get enough of, I decided to make this simple treat that works for dessert, a snack, or if you are me, an indulgent breakfast when served with some greek yogurt.
It is a little sweet, a little tangy, and all good.
Blueberry Apricot Crisp
1 1/2 pints blueberries
1 quart apricots, pitted and chopped
3/4 cup flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup toasted, chopped nuts (I used pecans because that is what I had)
1 stick unsalted butter, cold
Preheat oven to 375º. Lightly spray a 2 quart baking dish with cooking spray. Combine your fruit in the dish. Using a pastry blender or 2 knives, combine the remaining ingredients until the mixture resembles coarse crumbs. Spread over the fruit mixture. Bake in preheated oven for about 50 minutes until bubbly.
Go ahead. Show off for your friends and make a crisp for your next dinner party, pot luck, or brunch.