Strawberry and Apricot Crisp with Pine-Nut Crumble

Serves 6-8

• 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
• ½ cup light-brown sugar, packed
• 1/3 cup all-purpose flour
• ½ cup old-fashioned rolled oats
• ½ teaspoon ground cinnamon
• 1/8 teaspoon coarse salt
• 1/2 cup pine nuts

• 4 apricots, pitted and cut into sixths slices (about 2 cups)
• 2½ cups strawberries (about 15-18), hulled & halved, quartered if large
• 1/3 cup sugar
• zest from 1 lemon
• 2 teaspoons fresh lemon juice (about 1 juicy lemon)
• 1 teaspoon cornstarch (add an extra 1 teaspoon for thicker filling)
• 1/4 teaspoon salt

1. Toast the pine nuts: Place pine nuts in a heavy skillet and toast until golden. Remove from skillet and place in freezer to cool.
2. Combine all the crumble ingredients, including the cooled pine nuts, in a medium-sized bowl and with your fingers, work the butter into the mixture until distributed and you’ve created small clumps. Refrigerate the mixture until cold, about 30 minutes or overnight.
3. Preheat oven to 350°F. Using non-stick spray, lightly coat the bottom and sides of a 9½ round baking or pie dish. Combine all filling ingredients.
4. Trasnfer the filling ingredients to the prepared baking dish and evenly distribute the fruit. Top with the crumble mixture.
5. Bake until bubbling and crumble is golden brown, about 40 minutes.
6. Let the crisp cool for at least 20 minutes before serving.© Images & content: Cristina A-Moore for TeenieCakes.com.

• When toasting the pine nuts, use a heavy skillet or cast-iron. Continue to toss the pine nuts so they don’t burn on one side.