Hayes Street Grill Apricot Crisp

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter - cut in
4 cups	584g / 20oz	Pitted apricot halves
1		Lemon - juice of
2 tablespoons	30ml	Granulated - sugar, to taste, up to 8
1 cup	62g / 2.2oz	All-purpose flour
1 cup	160g / 5.6oz	Light brown sugar - packed
1		Salt
1 teaspoon	5ml	Ground cinnamon
		Softly whipped cream crème fraiche or vanilla -ice cream

Recipe Instructions

This is a dessert from one of the good ol' San Francisco eateries.

Adapted from "A Taste of San Francisco", Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream, crème fraiche or ice cream.

Source:
Jeff Smith

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