Ode to Apricots – Part III


Apricot Scrunch by Flavorista Contributor, Tracey Shafroth

This summer I experimented with something my mother called “scrunch.”  Most people know it as Brown Betty or Crumble but in our house it was always known as scrunch.  Unlike apple or peach scrunch, apricot scrunch cooks down into a rich and thick dessert maintaining very little of the original shape or texture of the apricots.  This summer apricot scrunch has become one of my family’s most requested desserts and because it is so easy to make I’ve served it up several times.

Apricot Scrunch  

8 cups quartered apricots
1 stick of butter
1 cup of flour
1 cup of brown sugar

Wash the fruit.  Cut the apricots in half and remove the pits.  Cut the two halves in half and place in individual ramekins or a larger casserole. 

Place butter, flour and brown sugar into a bowl and, using your fingertips or two knives, cut the butter into a coarse texture.  Sprinkle this topping over the fruit and bake at 350 degrees for about an hour.  Let it cool slightly before serving.  It is wonderful with a dollop of ice cream and happily reheated for breakfast the next morning.

During the summer months I frequently make a double or triple batch of the topping and keep it in a zip lock bag in the fridge.  It makes it easy to pull off a spontaneous scrunch depending on what fruit you find at the market.

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