Summer’s here! And that means there’s an abundance of fabulous summer fruit everywhere… in the grocery stores, at the farmer’s markets, and (my favorite) in the “on sale now, must get rid of these!” section of my local store. At 99 cents/lb., I snapped up a bunch to bring home, figuring that even if they were mediocre they’d be worth a try.
After tasting them, I ended up coming back to the store and buying all of their remaining apricots… amounting to about 12 pounds. And while my daughter can eat half a dozen in a day (seriously, she just did, along with a pound of strawberries), I knew I wasn’t going to be able to eat them all just straight out of hand, so I tried to think of other, more creative ways to use them up.
Roasted apricots seemed like a good idea– many recipes called for a drizzle of honey and butter to enrich things, and others used crumbled amaretti and/or nuts to top things off. I decided to throw some things together to see what would happen– and what happened? Magic. The streusel wasn’t even necessary (though it was a nice touch). Just the deep, tangy flavor of the roasted apricots was enough.
Honey-Roasted Apricots with Streusel Topping
6 large, ripe apricots
3 tbs. butter
1/3 cup rolled oats
3 tbs. dark brown sugar
generous pinch of kosher salt
3 tbs. honey
1. Slice apricots in half and remove pits. Place cut-side up in a baking dish.
2. Squirt/spoon about 1/2 tsp. of honey into the center of each apricot.
3. In a small bowl, combine softened butter, brown sugar, oats, and salt.
4. Spoon about 1 teaspoon of oat mixture on top of each apricot half.
5. Bake at 350 degrees for 30 minutes, until apricots are tender and slumped. Let cool slightly and serve with sweetened mascarpone, vanilla ice cream, whipped cream, vanilla yogurt, or other creamy accompaniment of your choice.