Fresh Apricot Crisp
User Reviews
5
Fresh Apricot Crisp
Description
Fresh Apricot Crisp highlights ripe, pitted apricots tossed with sugar, almond extract for a nutty hint, cornstarch to thicken juices, and optional cinnamon for warm spice notes. This mixture forms a luscious base that softens during baking, releasing flavorful, thickened juices.
The topping combines flour, rolled oats, brown sugar, and melted butter to create a buttery, crunchy layer that contrasts the soft fruit. Sliced almonds can be added for extra texture and a deeper nutty flavor. Baking at 375 degrees until bubbling ensures the filling is cooked through and the topping turns golden brown.
Allowing the crisp to cool after baking helps the fruit juices set, making it easier to serve alongside vanilla bean ice cream or whipped cream for added richness. The crisp works well as a casual dessert showcasing seasonal apricots.
Ingredients
- 1 lb. apricots about 10, pitted and cut into bite-size pieces, fresh
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1/2 to 1 teaspoon almond extract
- 1/2 teaspoon cinnamon (optional)
Crumble Topping:
- 1 1/4 cups flour
- 3/4 cup oats
- 3/4 cup brown sugar
- 10 Tablespoons butter melted, salted
- 1/2 cup almonds optional, sliced
Instructions
- Heat oven to 375 degrees. In a bowl, toss bite-size apricots with sugar, almond extract, and cornstarch until coated.
- In another bowl, toss flour, rolled oats, brown sugar, and melted butter.
- Spray a 9 x 9 baking dish with non-stick cooking spray. Pour apricots into the dish. Top with crumble.
- Place in oven and bake for 32-38 minutes or until the apricots are softened and the juices are bubbling on the sides of the baking dish. If the crumble starts to get too brown, cover with foil halfway through the baking time.
- Let cool for at least 10-15 minutes for the juices to set up. Serve with vanilla bean ice cream.
User Reviews
Overall Rating
5
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