So I am starting to think I need to start a food blog right about now. I love cooking fancy dinners or baking random goodness {and eating them of course!}. My husband will actually search out recipes trying to see if I can make them. Now that we have our daughter it has proven more difficult, but I still try to squeeze things in, for now I have been baking more often than not. There is nothing quite like something that smells good and sweet, strait of the oven… ahhhh… I am making myself hungry! Anyways, I was feeling like I needed some homemade goodness {aka comfort food}…. and I had apricots with limited shelf life sitting on the counter… so I decided to whip up this concoction. Luckily it worked out quite well, so I decided to share it!
What You Will Need:
2 Cups Apricots {fresh or frozen… just defrost first and drain juice}
2 Cups Raspberries
2 T. Sugar- 1/3 C. {depending on sweetness of fruit}
1 T. Cornstarch
For topping:
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Oats
1/3 Cup Butter softened
1 T. Cinnamon
Vanilla Ice Cream for Topping {Yum}.
Directions: Preheat oven to 375. Grease an 8 by 8 glass dish, and slice the Apricots.
Place both fruits in mixing bowl. Stir in Cornstarch. Sprinkle with sugar, add gradually to taste. Spread evenly in glass baking dish. {For this recipe and photos, I halved the recipe and baked it in a Le Crueset Heart Ramekin, and yes I almost ate the whole thing!}
In a separate bowl, combine remaining ingredients except butter and ice-cream. Take the butter and cut in using a pastry cutter or two butter knives in a criss cross motion, until you have a crumble mixture. Spread over fruit.
Bake about 30 minutes or until top is medium to dark golden brown. I like mine extra crispy!
Then top with Vanilla Ice-cream! Enjoy!
I tried searching for this Ramekin online and it seems they only have it in Kiwi here, I like it better in red but still an awesome “mini” baking dish nonetheless!