Cherry Apricot Almond Crisp
User Reviews
4.5
33 reviews
Excellent
Cherry Apricot Almond Crisp
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Crispy, sweet, tangy and fruity - the ultimate summer crisp! Even better with a scoop of vanilla!
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Ingredients
For Filling
- 4 apricots halved, pit removed, thinly sliced
- 3 cups cherries stemmed and pitted, halved
- 1 lemon
- ¼ cup white sugar
- ¼ teaspoon cinnamon
- 2 teaspoon cornstarch
- 1 tablespoon water
For Topping
- ½ cup brown sugar
- ½ cup all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ tick chilled unsalted butter cut into small cubes
- ½ cup oatmeal
- ¼ cup sliced almonds
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine apricots and cherries. Using a microplane, zest the half the lemon and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add white sugar and cinnamon to fruit. Toss to combine. Set aside.
- In a medium bowl combine the brown sugar, flour, salt and cinnamon. Add butter. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add oatmeal and almonds. Toss to combine.
- Make a slurry by mixing the cornstarch and water in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there's not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. Fruit mixture will thicken.
- Transfer the fruit mixture to an 8x8 ceramic baking dish. Sprinkle the streusel topping over the fruit. Bake for 15 minutes, then turn the dish around 180° in the oven. Bake for another 10 minutes until fruit is bubbly and syrupy and topping is evenly browned.
- Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.
Notes
- Advantages of arrowroot according to Wikipedia: This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
105mg
(4%)
Potassium
321mg
(9%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
730IU
(15%)
Vitamin C
16.7mg
(19%)
Calcium
48mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 105mg | 4% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 48mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
33 reviews
Excellent
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