Apricot preserves are always in my pantry. A classic in French cooking, the sweet, tart of this particular preserve is used as a sweet glaze, a sauce ingredient and so on. The following recipe for a blueberry crumble couldn’t be easier but quality preserves are crucial. You can substitute any berry, use crumbled cookies or sponge cake.
2 cups berries
¼ cup apricot preserves
2 tablespoons orange juice
3 ounces pound cake, crumbled
Preheat oven to 375 degrees
Mix berries, preserves, orange juice together and transfer to a 3-cup gratin dish.
Crumble the cake over the top to cover, bake for 30 minutes. I serve this lukewarm with ice cream.
