On a recent trip I found, black apricots.
So, I bought them and tried them – they remind me of plums crossed with peaches. So juicy. Turns out they are actually plums crossed with apricots… duh.
I had some left over, because Costco doesn’t do anything in small portions, so I used the rest in a crumble, inspired by this Ruth Reichl recipe. I found the recipe from a tweet my friend @jet_set sent. I enjoy twitter.
Ruth Reichl’s Apricot Crumble
1 stick butter
3⁄4 cup sugar
3⁄4 cup flour
1. Preheat oven to 400 degrees. Pull apart apricots, remove pits and place fruit halves in a pie plate.
I did, add a few extra things…. which makes it Scarlett’s apricot-berry crumble… right?
2 Tbsp Cinnamon (stirred into the sugar/flour mixture)
1/2 tsp Nutmeg
1/4 tsp Cloves
2 tsp Raw sugar (sprinkled over the crumble)
2 tsp Brown sugar (sprinkled over the crumble)
I didn’t have 2lbs of apricots left – so I kept adding fruit… until I was happy with the colors, amount…. it’s fun to play around with it.
The final taste was tart, hints of natural sweetness and juicy, fruity goodness. Add some Haagen Dazs vanilla bean ice cream and… savor it.
ps. I pitted the cherries by hand… so my nails are still stained… the stuff we go through to create delicious food.