Just got done picking all of my Apricots, I think the birds ate more than we did. I have been making apricot sauce, pies and crisp. I made Pie first. It was awesome, then I was being lazy and made the pie without the crust and it was just as good as the pie. Well, I think I will make crisp from now on. I took the crisp to my friends for dinner. She had company, Mary and JoAnn, who we had such a great time getting to know. They loved the cobbler so much I told them I would post it so they could make it before the apricots are gone. It was so great meeting new people over dinner and a great dessert. Thanks for getting me to post again it has been a while. I think it is too bad that desserts are so much fun to eat and to make. All well, my favorite food group sweets/desserts.
Apricot Crisp
6 cups fresh apricots sliced
| 1 tsp. vanilla extract 1-2 T. Lemon Juice (If you want it a little tarter add 2) 3 Tbsp. brandy* 1 tsp. ground cinnamon 3/4 cup granulated sugar 1/4 cup brown sugar, firmly packed 3 Tbsp. quick cooking tapioca 1/4 tsp. salt Combine all of the above ingredients together in a large bowl large bowl. Let stand 15 minutes, stirring occasionally. Spoon filling into pan and dot with butter.
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| Instructions: Preheat oven to 350 degrees F.. Evenly spread topping over the top of the filling. . Bake 30-45 minutes, until center is bubbly and topping is brown. Let cool completely on wire rack. Makes 8 servings. *Note: You can substitute plain brandy for the apricot brandy in this recipe, or you can substitute 2 Tbsp. water for the brandy if you don't want to use alcohol. It is great with the brandy |
