Hi again. Where was I? Oh yes, Berkeley.
After several glorious days of walking, getting sunburned, farmers’ marketing, seeing ma girl Julia Nelson, hanging out with “Cool Jack,” and otherwise traipsing around the Bay Area, we headed to Palo Alto, where Ben’s cousin, Jessie, lives. Jessie and her husband, Paul, are super cool and have two great little kiddos. The highlight of P.A. was probably playing in their pool for hours with George, who is five, knows more about airplanes than I know about most things, and refuses to wear a bathing suit. Jessie and Paul also have an apricot tree, which obviously completed my lifetime.
With loads of fresh apricots I knew what I had to do. I found that Ashley had recently posted a recipe for an apricot crisp, so I took that as inspiration and ran with it. What resulted was a perfect summer dessert I could really eat every day and never get sick of. DEFINITELY NOT HYPERBOLE.
After three days in Palo Alto that felt like paradise, Ben and I hit the road once again and headed for Yosemite. There we stayed with my third cousin once removed (I think that’s our relation) and covered some gnarly terrain, brah. Seriously though, Yosemite is so goddamn pretty.
Anyway, crisp. The beauty of this thing is that you can really substitute any stone fruit you like (peach, plum, pluot, nectarine) and any berry (strawberry, raspberry, blueberry… you get the point). It’s simple to whip up, is a total crowd-pleaser, and is actually quite healthy in the scheme is desserts. I hereby give you permission to eat this for breakfast.
- 1 1/2 cups rolled oats
- 1/3 cup agave nectar or maple syrup + 2 Tablespoons
- 1/3 cup chopped walnuts (optional)
- 1/2 lemon, juiced
- pinch of salt
- 1/3 cup of coconut oil, softened (or other neutral oil)
- 10-12 ripe apricots, sliced, pits removed
- 1 pint blackberries
- 1 1/2 teaspoons vanilla
Preheat oven to 350*
- In a blender or food processor, blend 3/4 cup of the rolled oats until you have a fine flour. Set aside 1/4 cup of the oat flour. In a large bowl, combine the remaining 1/2 cup (or so) of oat flour with the rolled oats, walnuts, salt, agave nectar, lemon juice, and oil of your choice. Stir well, then set aside.
- In a separate bowl, combine the apricots, berries, vanilla, 1/4 cup of oat flour, and 2 Tablespoons of agave or maple syrup. Toss to coat.
- Pour the fruit into an oven-safe dish and spread evenly. Pour the oat mixture on top and pat down. Place into the preheated oven (uncovered) and cook 20-25 minutes, or until the oat mixture is golden brown. Serve warm.