Easy Apple and Apricot Crisps
Do you know how badly it sucks when you are all hazy in the head and you can’t even manage to punch out a 200-400 word post? It’s insanely frustrating. I’m not sure what is going on these days, but my head is trading off creative blocks between recipe developing, photographing and now writing.
Seriously, have you ever asked yourself, “Where the hell did all my sensibility go on this, this and this?” No? Than you are way better than me. In fact, let me confess, there are many days I feel like I’m hacking my way through life. And yes, we’ve spoken about these career killing statements of mine. But despite that—or because of that—it keeps me hungry for discovery and drives me to create.
So even when I can’t nail a recipe, I hate the picture or my words fall flat, I’ve come to share these moments with you guys. I’m not in the business of being an expert on anything. I’m pretty sure you guys know that. I’m here for the same reason you are—to share, discover and inspire one another about stuff and towards making stuff. Yeah, “stuff”.
Speaking of “stuff” here’s one for you. This easy 4-ingredient apple and apricot crisp comes together in just 35 minutes and is apparently way easier to make than to write a whole blog post around.
Easy Apple and Apricot Crisp
Yield: Makes approximately 9 4x3 crisps
- 1 sheet ready-made puff pastry
- 1 cup apricot preserve
- 1 tablespoon water
- 3 McIntosh apples, medium size
- 1 egg
- Heat oven to 400 degrees F. Line bake sheet with parchment paper.
- Remove one pastry sheet from packaging and thaw according to instructions.
- Unfold pasty sheet onto lightly floured surface.
- Place apricot preserve and water in a small sauce pan over medium heat until melted. Remove from heat and press mixture through a strainer to remove any solid pieces of fruit; set aside. Lightly beat egg in a bowl; set aside.
- Peel, core and slice apples to 1/8 inch thickness. Place apple slices on top of pastry.
- Brush tops of apples with apricot glaze. Brush pastry with egg mixture.
- Bake at 4oo degrees for 15- 20 minutes or until pastry turns golden.
- Remove from oven and let cool on rack.
- *Optional: Pour remaining apricot glaze on top of apples until sunken well is filled then lightly brush pastry with a thin coat of apricot glaze. Return to oven for 3 minutes or until glaze is smooth. Remove from oven and let cool on rack.
- You may have more glaze than you need.
- For a stronger apricot flavor follow the optional step five in the instructions.
- These are best consumed the day they are made.