The entire pan was gone in one sitting. Serve this alone, with a dollop of yogurt, a drizzle of cream, or a scoop of vanilla ice cream. Warm or cold, this won’t last long.
New Mexico-grown apricots are the best you can eat!
Ingredients:
(Serves 4. Buy the apricots, pecan halves, blue corn flour, and butter from New Mexico’s growers.)
- 1 pound (about 15 – 20 small) fresh apricots, pitted and halved
- 1/2 cup pecan halves
- 1/4 cup blue corn flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cardamom or cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold butter
Preparation:
- Preheat oven to 400 degrees Fahrenheit.
- Place the apricots split-side down in a round tart pan or 9-inch by 9-inch baking pan.
- Place the pecan halves among the apricots.
- In a bowl, mix the blue corn flour, rolled oats, brown sugar, cardamom or cinnamon, and salt. Add the butter and combine with a fork, pushing down firmly, until the mixture has a crumbly texture.
- Sprinkle the crumble on top of the apricots and pecans.
- Bake for 20 to 25 minutes, or until the top is bubbly.
- Remove from the oven and let cool slightly before serving, or serve it cold the following day.
This dish goes together in about 15 minutes, then bakes for 20.
Bake until bubbly, then eat either warm or cold.
Serve with a dollop of yogurt, cream, or ice cream.
Recipe and Photos by Christina Keibler
