The apricots can be mixed with 1 cup raspberries for color and a bit of zing. You can also make crumbles to follow the seasons, starting in the spring with strawberry-rhubarb; followed by summer cherries, berries, peaches, nectarines or plums; and then fall apples, pears or quince. If you like, serve the crumble with dollops of whipped cream or scoops of vanilla ice cream.
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