GayR, thank you for finding Nigel Slater's *Apricot & Pistachio Crumble*

M

marilynfl

Moderator
I just made a mini-version tonight (using only 1 can) and it's delicious! It reminds me of a sweet peach crumble without all the work.

Must say it's not very attractive...the apricots are hidden by the topping, which is a greenish tint. I thought the colors would be complimentary (orange/green), but you don't see them at all. Nonetheless, it taste delicious.

I've linked the original recipe, but will list what I used:

1 Can apricot halves (I used heavy syrup)

1 tsp butter

1/3 C (42 grams) pistachios

4 TBL (50 grams) butter

3/4 C (100 grams) flour

1/4 C (58 grams) sugar demerara or turbinado

Preheat oven to 350 degrees. Drain (but save) the liquid. Butter a 6" dish. Line the apricots on the bottom. Add 2 TBL of canned juice to dish.

Cut butter into the flour, add grinded pistachios and sugar. There will be a LOT of topping, but use it all. It will collapse during baking. Bake 20 minutes covered and then uncover and bake for another 20 minutes or until topping starts to gently brown and bubble.

Wait a few minutes before eating as those little suckers get really, really hot and the roof of your mouth is not lined with asbestos.

http://ginaferrari.blogspot.com/2009/01/another-resolution.html

 
Marilyn, Nice to hear that you enjoyed the recipe.....sometimes the simple recipes are the best.

 
Will fresh apricots work here? They just came into season, and are the best I have ever tasted

I dislike apricots and never could figure out how anyone liked them. The ones this year are fabulous. So sweet and juicy.

 
K, I'd give it a shot. I've never actually tasted a fresh apricot--how sad is that.

There were 16 halves in the soup-size can...still presentable (not mushy like canned peaches get) and only one was slightly hard/too firm. Those sixteen fit perfectly in a 6" square Pyrex dish. You would need some fluid, because I added 2 TBL of juice and that helped the topping to bubble. It might end up too dry without that...maybe a thin simple syrup? Or mango juice? I'm just guessing at liquids here. Would you need to peel them, like peaches?

I honestly think I could pass this off as a peach dish...back when peaches were sweet and had taste. Your fresh dish might turn out amazing!

Nigel suggested serving it with some dense cream and that would be right on the mark to help cut the sweetness. Of course, I had NO PROBLEM blowing through the dish without the cream.

 
Rec: Apricot Crisp. I've never cared for fresh apricots either, but they taste entirely different

when they're cooked. Dawn/NYS posted this recipe on another site a long time ago and I've made it many times. I don't see why you couldn't use this filling and the pistachio topping. If the apricots are extremely sweet just cut the sugar a bit.

Apricot Crisp

8 tbsp Unsalted butter, cut in small pcs
4 cups Pitted apricot halves
Juice of 1 lemon
5 Tbsp granulated sugar, more/less to taste
1 cup All-purpose flour
1 cup Light brown sugar, packed
Pinch Salt
1 tsp ground cinnamon
whipped cream or vanilla ice cream

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream or ice cream.

Makes 4 to 6 servings.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=153010

 
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