While apricot picking last weekend, my cousin reminded me that my grandmother used to make apricot-pineapple jam. Inspired by this, I decided to make an apricot-pineapple crisp for yesterday’s ostrich eggstravaganza, and it was delightful! I had seen this recipe in Bon Appetit, and kind of used it as a guide. Here’s what I did:
Apricot Pineapple Crisp
Filling:
2 large chicken eggs
1/2 cup ricotta
1/2 cup cream
1 teaspoon vanilla extract
1 Tbsp bourbon
1 tablespoon plus 1/2 cup all purpose flour
6 cups apricots, pitted and sliced
1/2 fresh pineapple, cleaned, cored, and cut into small chunks
1/4 cup dried tart cherries
1/8 cup brown sugar
- Preheat oven to 375.
- Butter a large (9 x 13) glass or ceramic baking dish.
- Place fruit, brown sugar, and 1/2 cup of flour in a large bowl; mix and then pour into baking dish.
- In a smaller bowl, place eggs, ricotta, cream, vanilla, bourbon, and 1 Tbsp flour; whisk together.
- Pour egg mixture over fruit in baking dish.
- Make your topping, and follow the instructions below.
Topping:
1 cup all purpose flour
6 Tbsp (packed) golden brown sugar
1 tsp finely grated lemon peel
1/2 tsp salt
1/2 cup oats
1/4 cup toasted almonds, chopped
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
- Place dry ingredients (everything but butter and vanilla) in bowl and mix with a fork.
- Add butter and vanilla; mix with a fork until crumbly.
- Using your dominant hand (your right hand if you are right handed, and your left if you are left handed), sprinkle evenly on filling.
- Place baking dish (with all contents) in oven, and bake for about an hour (until custard is set).
- Cool for an hour or so, and serve warm with ICE CREAM!