Apricot and Berry Crisp Recipe

You you can either top with ice cream now and share with friends or keep it out on your counter for up to a week to enjoy nightly after dinner.

Bake until topping is golden brown and delicious! The oozier the better.

Add fruit mixture to an oven safe dish, add topping and bake at 350 for about 30 minutes

In a separate bowl mix apricots, a few tablespoons of cornstarch, apricots, berries, brown and cane sugar. Toss the mixture until a syrup forms around the fruit.

Remove seed from apricots and quarter them

For the topping, first dice your butter and through it in the freezer till its nice and solid. So about 3 parts flour by 2 parts diced butter 1part brown and white sugar equal blend. Exact measurements aren't necessary.

Mix with your hand until you achieve the consistency of wet sand . There should be pea size chunks of butter.

Apricot and Berry Crisp

First you have to grow the Apricots. The rest is easy.

The oldest living Line Cook.

Back to it, Paying my dues. Gotta prove myself again. Back to dealing with over competitive cooks, 120 degree grills, saute burns, midnight fryolator cleaning, and lazy sous chefs. This is the story of a Chef starting all over again.

Promise Land

Yeah I did, I made it. I made it to the "promise land". A big property, gorgeous view, my menu, my crew, lots of exposure. Built her from the ground up. She was a beauty. We filled the house from day 1 and they loved the food. They kept coming and coming and coming and coming back. I made it! No one can take this away from me, right? Wrong!

What do you get when add an ego maniac + a cocky chef +a tow truck driver + a jealous F+B director+ 1 bad appendix= ME! Back down to the bottom of the food chain. What a heartbraker. Now the tow truck driver mans the wheel. Oh well, she had no heart and no manners anyway.