yummy recipe i just discovered...

BLUEBERRY APRICOT CRISP WITH MEYER LEMON WHIPPED CREAM
{adapted from Chez Panisse Fruit}

For the topping:
3/4 cup flour
1/2 cup brown sugar
1/2 cup of rolled oats
1 teaspoon cinnamon
pinch of salt
8 Tablespoons unsalted butter, cold





In food processor, add all ingredients except the butter. Pulse a few times until all ingredients combined. Cut the butter into small pieces and add to the processor. Mix just until mixture is blended and has a crumbly texture. Keep refrigerated until ready to use.

For the fruit:
2 pints fresh blueberries, washed
6 apricots
2 Tablespoons sugar
1 Tablespoon flour
1 teaspoon lemon zest



Wash the fruit. In large bowl, add the blueberries. Cut the apricots in half, remove stones, and cut into 1/2 inch slices. Add to bowl with blueberries. Toss with the sugar , flour and lemon zest just until coated. Place into a oven proof baking dish. Cover the fruit with the crisp topping. Bake in a 375 degree oven for 35-40 minutes, or until crisp topping is browned and fruit is tender and bubbling around sides of pan.

For the whipped cream:
1 cup heavy cream
2 Tablespoons Meyer Lemon Spread

Whip the cream together just until soft peaks form.
Top the warm or room temperature crisp with the cream and serve immediately.

Serves Four {or maybe only two......}

Buon appetito!