Well I know that in the Goswick house right now, it's apricot season. I know this from the thousands of apricots lying on our kitchen table, from my dad sitting outside in his shorts and pellet gun shooting birds from the tree...how dare you birds take one of our apricots, and from the dehydrator running all day and all night. Yes, our apricot tree bloomed this year. And yes, we have too many apricots to know what to do with! So I got creative. Listen up. Because this apricot crisp is to die for. It's a perfect blend of tart and sweetness!
6 cups of freshly cut apricots
1/4 cup of sugar (could subsitute for stevia...in that case though, only use 1-2 tablespoons)
Lemon juice from one lemon
2 tsp cinnamon
Topping (the best part):
11/4 cup softened butter cut into pieces
1/2 cup macadamia nuts (chopped finely)
1 tbl vanilla
Zest from one lemon
1/4 cup flour (could be substituted for a gf flour)
31/2 cups oats
11/2 cups packed brown sugar
1/4 cup sugar
Preheat your oven to 350 Degrees F.
1. Cut up your fresh apricots in small pieces and place in a bowl.
2. Mix the remainder of your "filling" ingredients into your apricot bowl.
3. Mix until just combined. Be gentle with the apricots though.
4. Put in all of the dry ingredients first, then add your wet ingredients.
5. Incorporate the wet ingredients with a pastry cutter.
6. This mixture should be really clumpy, flaky, and still dry.
7. Pour your apricots in a 9 by 13 inch pan. You can grease the pan if you want, but it isn't necessary.
8. Place your topping on top of the apricot mixture and put into the oven.
9. Bake for 50 min. It may be more, it may be less. Just keep checking on it. The apricots should be bubbling up...that's a good indicator of when it almost done. When you take it out, it still may look not done, but don't worry, it'll set up. Because of all of the moisture in the apricots, the crisp isn't as crispy as say a apple crisp would be.
10. Cool and serve atop ice cream or whipped cream.