Fresh apricot-berry crumble from The Best American Recipes 2004-2005: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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Notes about this recipe

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  • kbrooks on August 20, 2024

    Made this with peaches and berries instead of apricots and it was delicious. Didn't have a problem with the filling being too juicy that the previous reviewer had. And the balance of sweet and tart was fine. Maybe it was because of using peaches instead of apricots? I would reduce the amount of cinnamon in the topping next time I make it.

  • nadiam1000 on July 02, 2018

    I made this to use up the last of our apricots after making a couple of batches of jam. I thought the mix of apricots and berries with an oat crumble topping sounded good and would be quick and easy. This was a good crisp but not perfect for us. I used the centers of the apricot pits in place of the almonds. The filling was a bit too tart and even after letting it stay in the oven long enough for the filling to bubble for a good long while; it was still too juicy for my taste. I prefer a more set filling so I would add a bit of cornstarch or flour - a tablespoon or two and more brown sugar. topping was really good and a nice proportion to the filling.

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