Memorial Day, it is more than just a time for BBQs with family or friends. Almost every Memorial Day, while I was growing up our family visited and decorated grave sites with home grown flowers; like peonies, lilacs, and roses. We would travel to Annis, Idaho Falls, and Shelley Idaho cemeteries to remember with love my great-grandparents, brother, and eventually grandparents and father. Memorial Day originally was designated to honor those who fought in the Civil War. The first Memorial Day took place in May of 1868. Memorial Day has gone on to become a day to honor those from all wars and conflicts and in my family’s case previous family members.
This year for Memorial Day my mother is missing for the first time in probably 50 plus year decorating some of those graves. She moved in with our family in January and is unable to return to Idaho for this remembrance. I hope to have our family still decorate a grave or two but it might be for an unknown person. We are also attending a BBQ with friends. Although this is not the purpose of Memorial Day, I still believe it is a time to have a BBQ or other activity with family because being able to spend time with your family is one of the reasons so many wars were fought as part of our freedoms.
I was invited to bring a dessert to share, with plenty of fresh fruit in season, I choose this dessert. I followed the recipe from Martha Stewart Living “Strawberry and Apricot Crisp with Pine-Nuts“, mostly. I adapted it slightly for myself and yes, I did not add the pine nuts because I did not have them.
I hope your day is pleasant but a good remembrance too.
Ingredients:
For crumb topping –
1/2 cup cold butter (cut into little cubes)
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 tsp to a generous sprinkling of cinnamon
1/8 tsp coarse salt
For filling –
15-18 strawberries (rinsed, hulled, and quartered) about 3 cups
4 to 6 large apricots (rinsed, pitted and cut into eighths) about 2 cups
sprinkling of cinnamon
2 tsp fresh lemon juice
1 1/2 tsp corn starch
1/8 tsp salt
Directions:
For crumb topping –
1) Combine all ingredients in a mixing bowl.
2) Massage together with your fingers until the topping is like pea size crumbs.
3) Set in fridge for 30 minutes to overnight.
For filling –
4) Preheat oven to 350 degrees.
5) Butter 9 inch tart or pie plate.
6) Mix all the ingredients together gently.
7) Pour into pie plate.
8) Add topping over filling covering as much as possible.
9) Bake for 40 minutes.
10) Remove from oven and serve warm or at room temperature with ice cream or cream.
Amber Brady says
Great combo! Sounds amazing!