Peach and Apricot Overload
My friend Dave invited me to happy hour a few weeks ago and I politely declined. Not that I didn’t want to see him, I’ve just been somewhat of a homebody during the week these days. The next week he called to tell me that his friend gave him an abundance of peaches and apricots that needed to be eaten quickly. I gladly invited him over for a baking session. He’s obviously figured out the best way to get my attention. I had him barbecue some chicken for us for dinner while I chopped peaches, apricots and plums for a crisp. Barbecue and fruit crisp in the summer? Sounds like my kind of night.
Peach, Plum, and Apricot Crisp
Recipe Adapted from My Recipes
Fruit Mixture
- 6 medium sized peaches, sliced
- 2 plums, sliced
- 5 apricots, sliced
- ¾ cup sugar
- 3 tablespoons flour
- ¼ teaspoon ground nutmeg
Crisp Topping
- 1 cup rolled oats
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¾ cup flour
- ½ teaspoon salt
- ¼ butter, melted
Preheat oven to 375 degrees. Grease a 9×13 pan with butter or cooking spray. Or, use a 9×9 pan with 4 personal baking cups like I did.
Combine all of the fruit mixture ingredients and set aside.
Mix all of the topping ingredients together until well combined.
Pour the fruit mixture into your greased pan. Crumble the topping over the fruit. Bake for about 40 minutes, or until the fruit is bubbly and the topping is golden brown.
Serve warm with vanilla ice cream or whipped cream.
Turns out being a weeknight homebody ain’t so bad.
