Our Isle of Wight Apricots are now in season, and if (like me) you tend to avoid apricots because you find them a bit wooly and dry, then it’s because you’ve never enjoyed a fresh, ripe apricot. These are picked fresh off the trees at Godshill Orchard, shipped overseas (on the Isle of Wight Ferry) to arrive with us the same day. They are fragrant, delicate and perfectly ripe for eating.
Delicious raw, then are also superb roasted, as their sugars caramelise and become softer. Roast apricots go well with meat (perfect alongside a grilled pork chop) or pudding with a scoop of Simon’s Ice Cream. You can also bake them and enjoy them as a crumble for breakfast with yogurt, or pudding, and adding seasonal blueberries adds pops of flavour.
Apricot & Blueberry Crumble
- 12 apricots
- 200g of blueberries
- 1 tbsp of honey
- 150g of jumbo oats
- 3 tbsp of chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 tbsp of olive oil, or rapeseed oil
- 3 tbsp of maple syrup
- 1 tsp vanilla extract, or powder
- 2 tbsp of water
- 2 tbsp of pistachio nuts, roughly chopped
- Greek yoghurt, to serve
- Preheat the oven to 170°C/gas mark 3.5
- Halve and stone the apricots and arrange them cut-side up in a medium-sized baking dish. Scatter over two-thirds of the blueberries, then drizzle over the honey.
- In a bowl, mix together the oats, chia seeds, cinnamon, ginger and salt
- In a separate bowl, whisk together the oil, maple syrup, vanilla and water. Add this to the oat mixture and stir well to combine
- Tip the oat mixture on top of the apricots and blueberries and gently spread it over the fruit.
- Bake for 30–40 minutes, until the topping is golden and the fruit is bubbling and juicy. Remove from the oven and scatter with the pistachios and the remaining blueberries.
Sabrina Ghayour also does a more refined version of this dish, with individual apricots halves that could be served for a dinner party.