May 31, 2013
I was in Scotland a couple of years ago. Every morning for breakfast we would have the most delicious multi-grain bread with apricot rosemary jam. Months later, when I was home and unemployed, I decided it was time to recreate the jam. I went on a canning spree and made a bunch of different jams, and the apricot rosemary one was the most successful. I used it to mix into my yogurt and to eat with freshly baked scones and bread.
This past year, I re-made the jam and unfortunately it did not turn out so well. I think I got cold feet. All of the jams I made the second time around were over-cooked and came out with a jelly-like consistency and were generally not as bright and awesome as my first batch. Regardless, we are making our way through our reserves but it just isn’t the same (or very good).
Since I’m not keen on getting into full-on canning mode, I thought that this crisp would be the perfect fix. Instead of adding the rosemary to the filling, where tiny bits of rosemary can be unpleasant, the rosemary is added to the ground almonds so that the flavor infuses the crumble sitting on top of the slightly tart apricot filling.
If you are not a fan of rosemary, you can go ahead and leave it out and the crisp will still taste great. However, I do encourage you to include it, it’s such a surprising and lovely flavor combination!
Please note that the sweetness of the filling will depend greatly on the sweetness of the fruit. As it is below, the filling is barely sweetened. If you are concerned, please add an extra tablespoon of brown sugar to the filling. Alternatively, serve it warm or cold with ice cream or sweetened yogurt.
In a food processor, grind whole almonds and rosemary until you have a sand-like consistency. Be careful not to grind it too much or it will turn into a nut butter (not that that is the most terrible mistake in the world to make, it just won't work in the recipe. If you want to learn more about nut butters, click here). If you're already using ground almonds, chop the rosemary finely and mix it in with the dry ingredients.
Preheat your over to 400 degrees Fahrenheit.
Remove the pits from your apricots and quarter them.
In a medium bowl, combine apricots, brown sugar, all purpose flour and lemon juice. Stir until combined.
Put your filling in a 9 x 5 loaf pan and set aside.
In a medium bowl, mix almond-rosemary mixture, flour, and sugar.
Add chunks of softened butter and use your hands to work the clumps of butter through the mixture.
Add yogurt and combine
Plop the crumble on top of the apricot mixture and bake for 30 minutes or until the crumble is brown on top.
Serve warm or chilled with yogurt or ice cream.
Apricot Rosemary Crisp Recipe was last modified: May 31, 2013 by