Apricots somehow became the theme of my summer and I'm already dreading the very foreseeable end of their season. For someone who has historically always been team veggie and/or savory rather than team sweet, I've just never really been intensely passionate about fruit. But at last, I finally found my fruit -- and eventually, perhaps even my jam?
Without fail, even with the lovely blueberries, plums and even melons moving in on the scene in the past few weeks, I always end up with a quart of apricots in my bag after a visit to the farmers's market. Despite my love for the little guys, I found myself in a something of a rut. Sure, they're great snacks eaten by their lonesome, chopped into some almond milk and cereal in the morning or shaved into an arugula salad, but none of those things are very creative on my part, nor properly showcase all they have to literally bring to the table. These crisps were my solution -- my way out of the apricot rut, or rather, pit.
I had one of my closest friends over for dinner. Liz covered the green market salad while I was on risotto duty, working out of the Rose Bakery cookbook on their signature aubergine and roasted tomato variation. (To die for and highly recommended.) In the midst of all the stirring which the diva that is risotto demands, there wasn't much time to make dessert so I whipped up these little crisps for a quick dessert before she came over and popped them in the oven to re-heat while we were eating dinner.
Ripe apricots have such a delicately sweet and tart flavor that pairs so well with the savory-fruitniess of the olive oil and the vanilla notes from the molasses. Using nuts as the "flour" for the crispy topping also adds another dimension of flavor and makes it gluten-free for kicks.
So easy to make and the perfect amount of sweet to end a meal for two.
Enjoy your stone fruits while they're still around. KK xx
Apricot and Pistachio Olive Oil Crisp For Two
Serves Two, but the recipe can easily multiplied x4 for an 8x8 baking dish or multiple ramekins.
For the filling:
2 C. fresh sliced apricots
1 T. black strap molasses
1 t. vanilla extract
1 t. Chinese five spice*
1 t. cardamom
1 t. ground cloves
1/4 C. toasted pistachios, roughly chopped, reserve a few for later
For the topping:
1/2 C. toasted almonds and walnuts
2 T. rolled oats
1 T. buckwheat groats
1 T. good olive oil
1 t. black strap molasses
pinch of sea salt
a handful of chopped toasted pistachios
Coconut milk ice cream or a dollop of marscarpone for serving.
Pre-heat the oven to 350 F. Combine the apricots with the molasses, spices and chopped nuts in a bowl. Stir to coat apricots and divide the mixture into individual ramekins.
For the topping, add the nuts into a food processor and pulse until you have a flour-like consistency (if you like, you could also just use about 1/4 C. almond flour if you have it on hand). Add the oats and pulse until they are also finely ground into the mixture. Move the nut/oat flour mix to a bowl. Add the chopped pistachios buckwheat groats, olive oil, molasses and salt and mix the crumble with a fork. The mix should resemble something like a pre-baked granola.
Spoon the crumble over the apricots. Bake in the oven for about 12-15 minutes or until just brown on top.
Drizzle with a bit of olive oil on top and serve with a bit of something cold and creamy.
*Chinese Five Spice is a lovely, warm blend of anise, cinnamon, and a few other spices but if you don't have or can't find it in your local market, cinnamon will work fine here.