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| Açaí na tigela. (Photo credit: Wikipedia) |
When fruit is baked, the flesh breaks down and the juices are released. These juices are an integral part of many desserts, as they contain a lot of flavor, but often they must be thickened so that the dish doesn't become soggy or liquidy. Both tapioca and cornstarch can be used to thicken fruit desserts. If you use quick cooking (instant) tapioca for thickening, tiny, tender fruits of tapioca will be visible, while cornstarch bakes up smooth.
You will need:
For the topping:
1/2 cup (2 1/2 oz/75 g) unbleached all-purpose (plain) flour
1 cup (3 oz/90 g) old fashioned or quick-cooking rolled oats
1/2 cup (3 1/2 oz/105 g) firmly packed brown sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup (4 oz/125 g) cold unsalted butter, cut into 6 pieces, plus extra for greasing
1 cup (4 oz/125 g) sliced almonds
For the filling:
3/4 cup (6 oz/185 g) granulate sugar
2 tablespoons quick cooking tapioca or cornstarch (cornflour)
1 teaspoon peeled and grated fresh ginger
Pinch of salt
2 1/2 lb (1.25 kg) apricots, pitted and diced
Here's how:
Place an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 12-inch (30-cm) oval or 9-by-13-inch (23-by-33-cm) rectangular baking dish with a 2-qt (2-1) capacity.
To make the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger, and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the sliced almonds and toss to mix.Cover and refrigerate while you prepare the filling.
To make the filling, in a small bowl, stir together the granulated sugar, tapioca, ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.
Bake until the topping is crisp and golden brown and the apricot filling bubbles slowly, about 50 minutes. Serve warm.
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