The recipe is a simple fruit crisp that my friend Beth sent me years ago. It is easily adapted for a variety of fruits. In fact, until today we had only ever made it with raspberries, blackberries and strawberries. So if it sounds like something you’ll enjoy – feel free to be inventive. As for us, we’re still sampling the tastes of Michigan, so we chose cherries, obviously, and apricots because we had some needing a home.
Quick side note here: We used up our cherries the other day, so I need to run out for a fresh batch. And I swear this has happened nearly every time I need a specific ingredient for a recipe we’re working on, the first store I went to (the one I can usually count on for everything) didn’t have any in stock. They did, however, have the two items that I couldn’t find the last time. Ugh. So it was a multiple store run again. At least this time it was only 2 stores…a few other times this same scenario has resulted in 3 or 4 stores. Am I the only one this happens to – or is this a common phenomenon?
This was a tasty and fast little dessert, and by using wheat I feel like I can pretend it’s healthy. The cherries and apricots were a nice change-up from our usual choice of fruits. They made for a tart rather than sweet combination, which is always ok in my book. Dad and I gave the cherry-apricot crisp 2-1/2 to 3 spoons. It’s good, and believe me we’ll eat it all, but it’s not cobbler good. Miss A also gave it 3 spoons, but Mr. N surprisingly turned in a 1 spoon. I’m not sure if he was just hamming it up so he could finish the cobbler, or if he really didn’t like it. We’ll find out tomorrow when it’s the only dessert left in the house. 😉
Print this recipe: Cherry-Apricot Crisp