What kind of summer dessert to make?
So many choices, so many decisions. I love this time of year!
I settled on an Apricot, Peach and Rhubarb Crisp.
I chose this combination because that is what I had on hand. Isn’t that how summer decisions are supposed to be made? on the fly and based on what is on hand, what the weather is like and what kind of time you have?! Thats how my life works! If I had plums handy or cherries or blueberries, this crisp would have been totally different!
For this crisp, all I needed was 3 1/2 cups of chopped fresh or frozen fruit. My rhubarb was frozen so I placed 1 cup of that in a saucepan over low heat to thaw a little bit.
I then added the remainder 2 1/2 cups of fruit (this time it was chopped fresh apricots and chopped peaches-but just be flexible!) a scant 1/4 cup of fresh lemon juice and approximately 1 cup of sugar.
Heat until well combined and the sugar melts completely. I sprinkled 1 Tbsp of corn starch over the heated fruit mixture and brought the entire mixture to a slight simmer stirring often. The juices should be relatively thick and clear. This entire process should not take any more than 10 minutes, you dont want mushy fruit.
Pour in a small 8 x 8 or small casserole dish. I used an old Pyrex 1 1/2qt casserole dish
Top generously with your favorite crisp topping or perhaps this one:
1/3 c Brown Sugar
1/4 c flour
1/4 cup Old fashioned oats
1/4 tsp salt
1/4 c butter; chilled and cut into small cubes
Blend sugar, flour, oats and salt. Using a pastry blender cut in butter until coarse meal forms. Sprinkle on fruit
Bake for approximately 22-28 minutes at 375F
Eat warm-I always do. But it is also great at room temperature for breakfast. yummy!! Better than a poptart!