April showers have brought far more than spring flowers to the farmers’ market. Strawberries are suddenly everywhere—more plump and tender than ever. Produce aficionados also stand ready for the arrival of early summer crops like tomatoes, zucchini, and stone fruits like nectarines, peaches, plums and pluots. But right now it’s hard to think about anything other than locally-grown apricots and cherries—those perennial favorites with only the briefest of seasons. 
Apricots date back at least 4000 years, when they were discovered on the mountain slopes of China. From there, apricots traveled across the Persian Empire to the Mediterranean. Spanish explorers introduced the fruit to California in the 18th century, and apricots became an integral part of the Mission Santa Clara gardens. Recorded history indicates the first major California crop was produced in 1792. By 1920, when fertile farmland was still relatively inexpensive, the California apricot literally flourished in the Santa Clara Valley. However, due to rising property values, housing expansion, and industrial growth following World War II, many California apricot farms abandoned one valley for another—the San Joaquin Valley.
Today the San Joaquin Valley produces 95% of the apricots grown in the United States, and most of these farms are still small, family-owned businesses. The demand is high and the inventory is low, so it pays to shop for fresh apricots sooner rather than later, before the crops are snatched up by commercial canners and other food preservers.
Not only delicious but amazingly versatile in the kitchen, velvety California apricots are one of the healthiest and most beneficial fruits available. They are filled with disease-fighting anti-oxidants and are rich in beta-carotene, Vitamin C, potassium, iron, Vitamin A, copper, and lycopene. They are also high in fiber and low in saturated fat and sodium.
Unlike those anemic, cottony little rocks we see piled high at most supermarkets, tree-ripened apricots are golden-orange in color, aromatic, and honey-sweet. (Due to their fragility and need for special handling, these apricots rarely make it to supermarkets.) On top of that, growing them is a labor of love, as the apricots on each tree ripen randomly, in their own sweet time. This means the same trees must be hand-picked four to five times during the 2-month harvest to ensure that each apricot has reached its potential.
A good apricot is such an ethereal delicacy that eating it out of hand is often the ultimate luxury. But once in a while it’s exciting to celebrate the season by creating a homey dessert for a chilly evening—a private little dessert that doesn’t have to be shared with anyone.
This basic crisp recipe will carry you through the summer months, switching out the apricots as other stone fruits become available. It requires no exotic ingredients, is assembled in minutes, and bakes to perfumed perfection while you’re eating dinner. You can play around with the topping to suit your taste, adding a few chopped walnuts or other aromatic spices, like ground cardamom or freshly-grated nutmeg.
This crisp is comforting and satisfying on its own, but even better when served with a spoonful of cold vanilla-flavored yogurt or a scoop of ice cream.
Easy Apricot Crisp-for-Two
For variation, add a few blueberries or pitted cherries to the apricots.
1/2 pound firm-but-ripe apricots (about 4 large apricots)
4 tablespoons light brown sugar
3 tablespoons unsalted butter, cut into 1/2-inch cubes, well-chilled
3 tablespoons unbleached all-purpose flour
3 tablespoons old-fashioned rolled oats (oatmeal)
1/4 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
1. Preheat the oven to 425 degrees. Grease two 1-cup ramekins or gratin dishes.
2. Halve and pit the apricots. Working over a bowl, cut the apricot halves into 1/2-inch-thick wedges. Add 1 tablespoon of the brown sugar to the bowl and toss gently to mix. Divide the apricot mixture equally between the ramekins.
3. In a medium bowl, combine the butter and flour. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal. Stir in the remaining 3 tablespoons brown sugar, the oats, salt, and cinnamon. Scatter all of the mixture evenly over the apricots in each ramekin and bake until the topping is golden brown and the apricots are just tender and bubbly-hot, about 20 minutes.Serve slightly warm or at room temperature.
“My parents moved from San Francisco to Mountain View when I was five…Silicon Valley for the most part at that time was still orchards—apricot orchards and prune orchards—and it was really paradise.” –Steve Jobs
Smithsonian interview, April 1995
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.
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