Cherry & Apricot Crumble

Cherry Apricot Crisp (1 of 5) Cherry Apricot Crisp (3 of 5) Cherry Apricot Crisp (5 of 5)

When I think about summer, I think of warm, long, lazy days. I think of going on outdoor adventures that aren’t usually possible in the Oregon rain. I think of eating foods whose seasons last only a few fleeting weeks. I hope for a pace that’s a little slower, a to-do list that’s a little shorter and a little more time with the people I love.

Hilariously enough, those lazy summer days I long for have flown out the window since I decided I wanted to be a cook. Summer in a restaurant is like Christmas in a department store. Frenetic, all-consuming and sometimes overwhelming.

I decided this week that though I may not be able to have any of those long, lazy days at this point, I could make a few things that would make me feel like I had. So one morning before I went to work, I pulled out some summer fruit and stood, peeling, pitting and daydreaming. Since I had my first Oregon cherry a couple of weeks ago, I knew I wanted to make something using cherries and apricots. I had grabbed a few of each at the market the day before and decided a crumble was the perfect dessert.

While the crumble baked, I churned some leftover Honey Vanilla Ice Cream base from my last event and quickly canned the rest of my apricots. Making ice cream and canning fruit are two of my favorite summer activities and they perfectly created the feeling of a mellow summer day.

Later that evening we dug into the warm crumble, scooping a few heaps of ice cream on top. Despite our super busy schedule and sad amount of adventures thus far, we both felt a little bit better about having stolen a moment of summer bliss in just a few bites.

Cherry & Apricot Crumble
Author: Adapted from [url href=””]Pioneer Woman’s Pear Crisp[/url]
Serves: 6
  • [b]Filling:[/b]
  • 3 cups cherries, pitted & halved
  • 2 cups apricots, pitted & halved
  • ⅔ cups sugar
  • 1 vanilla bean
  • ¼ teaspoons sea salt
  • [b]Topping:[/b]
  • 1-½ cup flour
  • ⅓ cups sugar
  • ⅓ cups firmly packed brown sugar
  • ½ teaspoons cinnamon
  • ½ cups pecans, chopped
  • 1 stick butter, melted
  1. Preheat oven to 350 degrees.
  2. Pit and half cherries and apricots. Place into a bowl and stir together with 2/3 cup sugar, vanilla bean and 1/4 teaspoon salt. Set aside.
  3. In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
  4. Pour fruit into a baking dish; top with crumb topping.*
  5. Bake at 350 degrees for 30 minutes, until slightly browned and bubbly.
*I like to put some of the crumb on the bottom too.


One Comment

  1. Great recipe