Happy summer! We’re going to skip the small talk about where I’ve been for six months and jump straight to today’s post.
OK?
OK.
I currently have an apricot tree that is full of fruit right now.
Like, LOADED FULL!
Having apricots is a special treat since my trees don’t produce the little fruit every year due to a number of conditions (like the weather).
They aren’t very big apricots. In fact, each one is smaller than a ping-pong ball.
BUT, these little fruits sure are delicious!
So what do you do if you have tons of apricots on your tree?
If you’re like me, you either pick them and freeze them, or make some apricot crisp!
I had a lot of mouths to feed the other day at lunch, so I thought what better way to share these delicious fruits than to whip up a crisp.
And if you know me, I don’t like complicated recipes.
This is a seriously quick and easy recipe that will hit the spot.
For me, the results were unanimous; this recipe is a keeper!
Apricot Pecan Crisp (serves 6 people)
- Approximately 5 cups of halved apricots
- 4 tablespoons of sugar
- 1/2 cup of old fashioned oats
- 1/2 cup of brown sugar
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of butter
- 1/4 cup of chopped pecans
Preheat the oven to 375˚F
Step 1. Cut apricots into halves or quarters and place fruit in a square, 2-quart baking dish and stir in the granulated sugar.
Step 2. In a separate bowl, mix the oats, brown sugar, flour and nutmeg together. Then cut the butter into the mixture. Add the pecans and then sprinkle the mix over the apricots.
Step 3. Bake in a 375˚ oven for 35-45 minutes or until the topping is golden.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy this piece of summer!
Easy, peasy summer recipe!
Alive & Well in Kansas 