Apricot season is over here in our neck of the woods. Whew! The kiddos and I are relieved about that! We had about two weeks of picking every day to keep the apricots of our local, bountiful tree dropping too many apricots, inevitably making mush on the ground below.
Every day, after picking, we were processing these luscious, gorgeous orbs of sunshine, either drying or freezing them. It was so fun to see my grandson discover apricots for the first time! He’s only 2, so…so many things are new to him. I hope he always remembers the magic of tasting his first fresh-off-the-tree apricots just outside Grandma’s French doors.
Other fruits have yet to ripen here, like peaches, blackberries, and apples so I’ll be using this recipe for those, in the coming weeks. I’m looking forward to going to the berry patch we visited last year to make a berry crumble with this same recipe.
This recipe fills a 9×13 pan. It’s for a big family so everyone gets double servings, or one serving with leftovers. If your family is smaller than 6 people and you don’t want seconds or leftovers then you might want to halve the recipe and use a square 8×8 dish.
8 c chopped fruit (the top photo shows apricots)
1/4 c honey
1 T plus 1 t lemon juice
1/2 c melted butter
1 t salt
2 t cinnamon
1 c rolled oats
3/4 c oat flour (grind rolled oats in a blender superfinely)
1/2 c nuts chopped up or ground coarsely in a blender
1 1/2 c sweetener (raw cane sugar like sucanat or Trim Healthy Mama sweetener if making this as a THM dish)
Topping: whipped cream or ice cream
Preheat oven to 350 degrees. Grease a 9×13 baking dish. Mix up filling ingredients together and put in the bottom of the dish. Mix together crust ingredients and spread evenly on top of filling. Bake for 45 minutes or until crust is golden brown. Let cool for about 10 minutes to firm up a bit. Top with cream or whipped cream and enjoy! because of the fat from the butter and nuts, and the carbs from the oats, this counts as a Trim Healthy Mama crossover (XO).