Apricot Crumble for One
Description
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 only one serving, 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 your cast iron. No fair asking me how I know ;-)**
Ingredients
Instructions
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Preheat oven to 350*
Grease small (6") cast iron skillet with neutral or nut oil. I like to use pecan oil for this recipe--it has a very high smoke point and it adds a really nice, warm flavor.
In a small bowl, add sliced apricots, lemon juice and a little of the granulated sugar (about a teaspoon). Stir to mix and set aside.
In another small bowl, add the oats, flour, cinnamon, brown sugar, the rest of the granulated sugar and the salt. Stir well to mix all the ingredients together.
Pour the melted butter over this mixture and mix thoroughly until the entire mixture is comes together:
Place the apricot mixture and the crumble topping into your cast iron skillet and place in pre-heated oven.
Bake for about 30 minutes and check for doneness. You want the crumble to be turning golden brown and the apricots to be soft. Return to oven as necessary.
Serve over yogurt for breakfast, or with a scoop of ice cream for dessert.
**A note of warning: this recipe should only be tempted in a very WELL-SEASONED cast iron skillet. The first time I made this recipe, I totally stripped the seasoning off my cast iron and had to start the re-seasoning process over. Not the end of the world, but I'm hoping to make the mistakes for you so you can avoid them. If your cast iron doesn't have a good, solid seasoning layer on it, use a different baking vessel. Learn from me!!**
