Hello and welcome back to The Stone Soup Cook–I’m so glad you’re here!
This week, I’m featuring desserts made using our quintessentially California stone fruits. Earlier in the week, I featured cherry cobbler and today, I’m sharing my recipe for apricot crumble.
I’m not a huge fan of apricots just eaten out of hand. But I love them as a flavoring or in jams, chutneys and the like. When they show up at the market, they’re hard to resist–they smell so good and their rosy, pale orange skin is gorgeous, so I have been experimenting with ways to incorporate them in interesting ways.
I originally created this crumble recipe to be served over yogurt for breakfast.
It’s delicious that way, but it’s equally comfortable being served as dessert with a scoop of ice cream.
I designed this recipe to be made in this adorable Smithey 6″ cast iron skillet:
Therefore, it’s more or less two servings, but can easily be doubled or tripled to make more servings.
**A word of warning! Please only attempt this recipe in a WELL-SEASONED cast iron skillet. If your cast iron isn’t seasoned well enough, between the lemon juice and the apricots, this recipe can strip the seasoning off–no fair asking me how I know 😉
Tune in next week for more fun in my California kitchen–
Until then,
Peace, love and good food,
Keri
