It tastes better than it looks– I promise! This is quite possible my favorite dessert ever. I know that’s a big statement, but it combines my mother’s famous apple crisp recipe with the sweetness of cooked apricots and the tartness of ripe cherries. What’s a crisp recipe doing on a Spanish recipe blog you ask? I’ll explain…
Spain eats by the seasons, and you know that it’s summer when the boxes of cherries hit the shelves– priced high at almost €10/kilo to start, but soon down to only a couple of euros for a heaping bag. And when you see cherries on the shelves, it’s almost guaranteed that apricots will be there too. Their short season (they’re usually only available in June) makes enjoying them daily one of my main priorities.
My Spanish-American Apricot and Cherry Crisp
What better way to combine one of my family’s favorite recipes with my favorite Spanish fruits? I’m a believer that the popular concept of “American food” or “Spanish food” doesn’t really even exist– given that nearly everything we eat can be traced back to another culture or location if we travel back in time. And for that reason, I’ve also published this recipe over on Recetas Americanas— my American recipe blog written in Spanish.
So for now I’ll leave you with a delicious fusion of my two homes, rural Massachusetts mixed with the markets of Madrid in June. Easy, quick and delicious– just what a summer dessert should be!
Apricot and Cherry Crisp
- 2 cups of sliced apricots about 16 small apricots cut in half-- make sure they aren't too ripe or the filling won't have any texture
- 2 green apples cut into chunks
- 2 cups of whole cherries which you'll need to pit and cut in half
- 1/2 cup sugar
- 1/2 cup light brown sugar substitute granulated brown sugar if necessary
- 3/4 cup flour
- 1/3 butter at room temperature
- 1/2 teaspoon fresh nutmeg
- 1/4 teaspoon salt
- Preheat the oven to 350°F (180°C)
- Wash and cut each apricot in half, and remove the pits
- Pit the cherries and cut each in half
- Peel the apples and cut into medium sized chunks (you should get about 8-10 chunks per apple)
- Place all of the fruit in the bottom of a baking dish (8x8 inch)
- Sprinkle the nutmeg and salt on top of the fruit.
- Mix the flour and sugar together in a small bowl and add the butter. Mash and mix everything together with a fork, until you have a crumbly mixture the texture of wet sand.
- Cover your crisp with the crumbs and bake in the oven for about 40 minutes, until the top is golden and the edges are starting to caramelize.
- Serve on its own, with vanilla ice cream or fresh whipped cream.
What do you think? Am I in trouble for my loose interpretation of Spanish recipes today?