The event at Gracie Mansion wasn't much by way of food - Kosher hamburgers and other picnic food. Nibbled on a piece of dry corn bread (cause Jewish cooks are known for three things - matzoh ball soup, mile-high deli sandwiches and corn bread), and quickly realized that I was going to have to raid my fridge when I got home.
Thankfully, I still had some leftovers from Friday night. I decided to bypass the Mac n' Cheese (it was way too warm out for something that rich) and headed directly for dessert: Apricot-Raspberry Crisp with Almonds. Even after a few days in my refrigerator, it was still bursting with sweet-tart flavors. Mmm...Delish.
Here's the recipe, if you'd like to try making it yourself:
Apricot-Raspberry Crisp with Almonds
6 cups sliced fresh apricots
1 cup fresh raspberries
1/2 cup sugar
2 TBSP corn starch
1 cup flour
3/4 cup brown sugar
1 stick butter (room temp)
1/2 cup sliced almonds
Dash of salt
Preheat oven to 350 degrees. Mix the fruit with the sugar and cornstarch. Set aside for a half-hour, so the juices can start to meld. In a separate bowl, with a pastry blender or two knives, blend together the butter, flour and brown sugar. Once it's the consistency of oatmeal, mix in the almonds and salt. Place the fruit and juices in a baking dish. Top with the flour-butter mixture. Bake for 1 hour, when the top is brown and the juices are just starting to bubble up. Serves 8.
The vibrancy of the apricots pairs beautifully with the sugary hit of raspberries. And the crunch of the buttery almond slices compliments the juicy fruits nicely. In my opinion, a perfect summer dessert.
*Note: Earlier version of this posting said 4 cups of apricots. My bad. It's actually 6, as now noted above.
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