Sweet Simplicity, Jacques Pepin's Fruit Desserts
2 c. blueberries, about 10 oz.
1/4 c. apricot preserves
2 Tbsp. orange juice
3 oz. pound cake, sponge cake or cookies, crumbled
1 c. yogurt
1. Preheat oven to 375 degrees
2. Mix the blueberries, preserves, and orange juice together in a bowl. Transfer the mixture to a
3 -cup gratin dish.
4. Crumble the cake or cookies on top, covering the blueberries entirely, and bake for 30 minutes.
4. Serve the crumble lukewarm, topped with 2 generous tablespoons of yogurt or whipped cream.
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