Saturday Market Meals

Ok dessert lovers, this week's market meal is for you. Typically, I am cooking more savory than sweet in the kitchen, but when spring and summer fresh fruit hits the stands, I am a happy, sweet shopper. Blueberries are in season and they arriving at the market by the crate. Sweet and tart, plump and juicy, they are the perfect way to get the fresh berry season started.
There are only three desserts that come to mind and tonight I picked one that is fast and easy, but oh so delicious.
It is a blueberry apricot crisp.

I don't mind that I can't take credit for the recipe. It is a classic Chez Panisse dessert favorite, and mine too!

Whether you make it in a large baking dish or cute little individual piccolo tagine cookers, be sure to make enough for seconds and tomorrow {trust me- it is even better the next day!}

A warm crisp out of the oven with a dollop of Meyer lemon whipped cream. I bet you didn't even miss the main course!

{adapted from Chez Panisse Fruit}

For the topping:
3/4 cup flour
1/2 cup brown sugar
1/2 cup of rolled oats
1 teaspoon cinnamon
pinch of salt
8 Tablespoons unsalted butter, cold

In food processor, add all ingredients except the butter. Pulse a few times until all ingredients combined. Cut the butter into small pieces and add to the processor. Mix just until mixture is blended and has a crumbly texture. Keep refrigerated until ready to use.

For the fruit:
2 pints fresh blueberries, washed
6 apricots
2 Tablespoons sugar
1 Tablespoon flour
1 teaspoon lemon zest

Wash the fruit. In large bowl, add the blueberries. Cut the apricots in half, remove stones, and cut into 1/2 inch slices. Add to bowl with blueberries. Toss with the sugar , flour and lemon zest just until coated. Place into a oven proof baking dish. Cover the fruit with the crisp topping. Bake in a 375 degree oven for 35-40 minutes, or until crisp topping is browned and fruit is tender and bubbling around sides of pan.

For the whipped cream:
1 cup heavy cream
2 Tablespoons Meyer Lemon Spread

Whip the cream together just until soft peaks form.
Top the warm or room temperature crisp with the cream and serve immediately.

Serves Four {or maybe only two......}

Buon appetito!
copyright 2008 Alisa Barry

1 comment: said...

Your blog, with beautiful image and succulent recipe is in our blog!!
I like your simple style!
By Evelyn