“Mississippi in the middle of a dry spell…” Everybody’s a Barbra Streisand in the kitchen, right! I have to say I did not realize there were so many different kinds of apricots. Wonder if the fruit inspired the song or vice versa? Ha!
White, red, purple…turns out apricots are rather interesting fellas. Did you know you can learn a lot just by looking at them?
White peachy apricots are a sweet jammy find perfect for fruit pies and summer salads quickly capturing my vote for Most Popular. Red apricots are slightly more tart requiring brown sugar to bring out the caramely undertones best suited for chicken or pork.
Purple apricots like those used in this Black Velvet Crisp need lots of sugary love to tame their bitter nature. The goal is to perfectly preserve their essence in a single dish. So naturally we should lovingly tuck them under more sugared, buttered oats and just like that we’ve captured the heart of the apricot tree in a pie tin! Hello gorgeous!
- 4-5 black velvet apricots, pitted, quartered
- 2 tablespoons granulated sugar
- 1/2 tablespoon all-purpose flour
- pinch of nutmeg
- cream or ice cream, for serving
- 2 tablespoons butter
- 3 tablespoons granulated sugar
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1 tablespoon slivered almonds
- 1/4 teaspoon ground cinnamon
- pinch of salt
- Preheat the oven to 400°.
- Pit and quarter the apricots neatly stacking them in a small baking dish. Sprinkle with 2 tablespoons of sugar, 1/2 tablespoon of flour and a pinch of nutmeg.
- For the crisp topping, melt the butter and sugar in a small saucepan over medium heat stirring until sugar is dissolved. Add the oats, almonds, flour, cinnamon and a pinch of salt. Spread evenly over the sugared apricots and bake at 400° for 10-15 minutes or until golden and bubbly. Serve with a dollop of whipped cream and/or a scoop of cold ice cream melting over bubbling fruit. Lovely!