Have you tried the new Black Velvet variety of Apricots yet? They are dark purple black on the outside with a variegated orange with red inside. The ones I found were not big but they were yummy!
Apricot Crisp
1 pound fresh apricots
3 T. sugar
1 T. flour
a pinch of nutmeg and a pinch of cardomon
Crisp topping:
1/2 stick butter, melted
4 T. turbinado sugar
1/2 C. old fashion oatmeal
1/2 C. all purpose flour
pinch of salt
Heat oven to 400 degrees. Wash, pat dry and cut apricots in half and remove pit (no need to peel). Slice into chunks (I did 1/2 inch size chunks). Spray a small baking dish (8 x 8) and place cut apricots in. Add sugar, flour and spices and stir in.
To make topping, melt butter. In a small bowl add sugar, flour, oats, and salt. Stir in melted butter. Sprinkle mixture over the apricots. Bake for about 30 minutes or until just lightly browned.
*note: I did reduce the sugar amount in the topping from 6 T. to 4 since I thought that seemed a bit much. Also I would check it to make sure it it not over browning.
