Apricot Crisp

This is a great recipe, quick one actually and when you make it with fresh apricots it's just perfect. It is pretty much pungent but I love that combination of pungent apricots mix and crispy sweet topping. You can serve it with vanilla ice-cream, makes best combo but I didn't have any in hand that day I made this recipe(with pics :D)

Kjo eshte nje recete e mrekullueshme, e shpejte ne fakt dhe kur e beni me kajsi te fresketa eshte thjesht perfekte. Eshte pak a shume e athet, por me pelqen tej mase kombinimi i mases se athet te kajsive me shtresen e siperme e cila eshte e embel. Mund ta serviresh me akullore vanilje, ben kombinimin me te mire, por nuk kisha ne dore ate dite qe gatova kete recete(me foto :D)

Ingredients for filling:

• 12 apricots chopped with core removed
• 55 gram brown sugar
• 2 dish spoon flour 
• 1/4 zest of an orange
• 1/4 juice of an orange

Perberesit per mbushjen:

• 12 kajsi te prera me berthamen e hequr 
• 55 gram sheqer kaf
• 2 luge gjelle miell
• 1/4 lekure e grire portokalli
• 1/4 leng portokalli

Ingredients for topping:

•  126 gram flour 
• 85 gram oats
• 73 gram brown sugar
• 1/2 tea spoon baking powder
• 1/4 tea spoon cinnamon 
• 1/4 tea spoon salt
• sliced almonds
• 113 gram cold unsalted butter, cut into little pieces
• 1 dish spoon water

Perberesit per shtresen e siperme:

• 126 gram miell
• 85 gram tershere
• 73 gram sheqer kaf
• 1/2 luge caji baking powder
• 1/4 luge caji kanelle
• 1/4 luge caji kripe
• bajame te prera
• 113 gram gjalpe/margarine e embel shume e ftohte, e ndare ne copa te vogla
• 1 luge gjelle uje

In a large bowl mix together the apricots with the brown sugar, orange zest, orange juice and the flour. Add the apricot mixture in a casserole or glass dish(like mine) and set aside. The reason I use flour is that apricots release lots of juices and flours helps thickens that up
Ne nje tas te madh perziej se bashku kajsiat me sheqerin kaf, lekuren dhe lengun e portokallit dhe miellin. Vendose masen me kajsiat ne nje tave porcelani ose qelqi(sic kam perdorur une) dhe lere menjane. Arsyeja pse une perdor miell eshte se kajsite leshojne shume lengje dhe mielli ndihmon ne trashjen e ketyre lengjeve 

 In the same large bowl(no need to take another) combine first 7 ingredients for the topping(flour, oats, brown sugar, baking powder, cinnamon, salt and sliced almonds ) and mix 
Ne nje njejtin tas te madh(nuk ka nevoje te marresh nje tjeter) perziej 7 perberesit e pare per shtresen e siperme (mielli, tershera, sheqeri kaf, baking powder, kanella, kripa dhe bajamet e prera) 

Using your fingers or a pastry cutter, mix in the butter until its distributed all thru the dry ingredients but make sure its still in small pieces.

Duke perdorur gishtat ose nje prerese brumi embelsirash, perziej masen me gjalpin e ftohte derisa te jete shperbere ne perberesit e thate, por sigurohu qe te jete ne copa te vogla 

 When I squeeze it, it kind of holds together. That tells me the butter is evenly spread out to the dry ingredients 
Kur e shtyp masen ne dore, mblidhet apo qendron si ne foto. Kjo me tregon se gjalpi eshte shperndare ne menyre te barabarte ne perberesit e thate

 Add the table spoon of water just to make it moisture and mix 

Shto nje luge uje per ta bere pak me te lagesht dhe perziej

 Scatter the topping all over the top of the peaches
Shtro perbatitjen e shtreses se siperme siper kajsive 

 Baking Temperature : 190 grade C,    Timing : 35-40 minutes or until golden brown and bubbly 

Temperatura pjekjes : 190 grade C,    Kohe-zgjatja : 35-40 minuta ose derisa te kete ngjyre kafe te arte dhe te jete me flluska 

Cooked crisp: Let it cool for about an hour

Crisp i gatuar : Lere te ftohet per rreth nje ore

Bon Appetit

♥ Kiki ♥