Apricots are ripe and in season right now. You can find them anywhere from the grocery store and farmers markets to roadside fruit stands and even from a friendly family member or neighbor with an abundant apricot tree. These close relatives to peaches are not only delicious eaten fresh, they are also perfect for some simple baked treats like the pie and crisp recipes I’m about to share with you.
Side Note – If you can find a good deal on fresh apricots, or are lucky enough to have a tree (or someone who gives you plenty of apricots from their tree), you can easy freeze them for later use. Here are some tips on how to freeze apricots that will make sure they will be delicious after you thaw them.
With that said, it’s time to get baking …
Covered Apricot Pie
- 4 c. fresh apricots, washed & seeded
- 1 sugar
- 1/4 c. tapioca
- 1 tbsp. butter
- tsp of lemon juice
- Drop or 2 of almond flavoring
- 2 pie crusts – storebought or use this easy double pie crust recipe
- A little cinnamon and sugar for the top of the pie
Cut your apricots in half and remove the seed. Then cut each half into 4 to 6 chuncks (depending on the size of your apricots). Put them in a sturdy pot over medium low heat. Once the apricots are heated up and some of the juices are starting to run out, add the sugar, tapioca, butter, lemon juice and almond flavoring. Keep stiring the mixture well and continue to cook it until it begins to thicken. Allow it to cool for a few minutes, then pour it in the prepared bottom crust. Top it with the other pie shell and cut some vent slits with a knife. Top the crust with some cinnamon sugar and bake it in a preheated 400 F. oven for about 35 minutes or until the crust is golden brown.
You may want to stick a large cookie sheet under the pie to catch any the filling that might seep out of the crust while your pie bakes. It will make cleanup a lot easier.
Simple Apricot Crisp
- 8 c. sliced fresh apricots (about 3 lb.)
- 1/3 c. granulated sugar
- 1/4 c. orange juice
- 1 tsp. fresh lemon juice
- 3 tbsp. plus 1/4 c. flour, divided
- 1 c. chopped walnuts, divided
- 1 c. rolled oats
- 1/4 c. brown sugar
- 1 tsp. cinnamon
- 1/3 c. butter, softened
Start by preheating your oven to 375 F. Get out a medium sized bowl and add the apricots along with the sugar, and the fruit juices. Stir eveything together to evenly coat the fruit in the juice (this will prevent browning). Add 3 spoons of the flour and toss to coat. Next, get out a square 8 in baking pan and butter it well. Pour the fruit mixture into the pan.
Pour about half of the walnuts into a food processer and pulse them until they are chopped finely. If you don’t have a food processor, you can use a coffee grinder or even chop them with a large knife (be careful!). Pour the walnut mixture into a bowl, then add the rolled oats, the sugar, the cinnamon and the flour. Mix everything up, then use a fork to work the butter into the oat mixture until it is crumbly. Fold in the other half of the walnuts and sprinkle this mixture over the apricots. Bake your crisp for about 25 minutes or until the top is nice and brown. Allow the crisp to cool for a few minutes, then serve it while it is still warm with a bit of whipped cream or ice cream.
Ready for another yummy baked apricot treat? Try this apricot coffee cake recipe. It’s been a family favorite for us this summer and is best made with fresh apricots. You could of course also use dried ones that you have soaked in water first.
Of course you can also substitute canned or frozen apricots when fresh isn’t an option. For canned apricots, drain them well. With frozen ones, allow them to thaw slowly in the fridge, then also drain any extra liquid. After that, use the fruits as you would fresh in the recipes above.
I hope you and your family enjoy these simple recipes as much as mine have. Susanne – The Hillbilly Housewife