Made with delicious, subtly sweet apricots, this Fresh Apricot Crisp is a real treat. It’s sweet-tart and juicy, with a hint of cinnamon and ginger.
My parents have an apricot tree in their backyard, so every year for a week or two in the summer, we have an abundance of apricots to enjoy. Usually they ripen around the 4th of July, but this year many of them were ready early. The squirrels and birds were beginning to enjoy a few too many of them, so we picked most of the crop last weekend, even some that weren’t totally ripe yet. Laid out on a baking sheet, even those that were slightly green ripened at room temperature.
Apricots are a treat eaten plain, and William has discovered a new fruit to love! The apricots have been within arm’s reach for him the past few days, and he requests an ape-cot quite often throughout the day. I’ve been snacking on quite a few myself! It’s hard to resist this subtly sweet and tender fruit.
Just about every summer, I use some fresh apricots to make my favorite apricot-ginger pie. (One year I even made apricot ice cream.) Yesterday, I didn’t feel like going to the effort of making a pie. Rolling out and chilling a pie crust just wasn’t going to happen. A crisp, however? That I could handle. Julia lent a hand in the kitchen and we had this fresh apricot crisp in the oven in no time.
I used white whole-wheat flour and oats to make the crisp topping, and I was careful not to over-sweeten the apricots. I wanted the apricot flavor to shine through, and it really does. I think I’ll be making this crisp more often in place of apricot pie, since it’s easier and healthier.
As the apricot crisp baked, the filling became all bubbly and juicy, and the crisp topping turned a beautiful golden brown. Our kitchen smelled so amazing that Julia and I could hardly wait for it to cool before trying a taste. We didn’t have any vanilla ice cream in the freezer, but the apricot crisp was plenty delicious on it’s own. If you happen to have some ice cream on hand, serving a scoop alongside the crisp would be a very good idea.
This apricot crisp is sweet-tart and juicy, with a hint of cinnamon and ginger. I love it with just apricots in the filling, but if you’re so inclined blueberries or raspberries would be lovely additions. If adding another fruit or berry, stick to 6 cups of fruit total. The ginger complements the apricots wonderfully, but you may want to omit it if it doesn’t complement the fruits you are using.
- 6 cups pitted, sliced fresh apricots
- ½ cup granulated sugar*
- 1 tbsp. cornstarch
- ½ tsp. ground ginger
- ½ tsp. cinnamon
- zest of one small lemon
- 1 cup old-fashioned oats
- ¾ cup white whole-wheat flour
- ⅓ cup packed brown sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- 6 tbsp. (¾ stick) cold unsalted butter, cubed
- Preheat oven to 350 degrees F. Spray an 8x8-inch baking dish with cooking spray.
- In a large bowl, toss together apricots, granulated sugar, cornstarch, ginger, cinnamon, and lemon zest. Stir gently until apricots are evenly coated with the sugar-spice mixture. Pour into prepared baking dish.
- In a medium bowl, whisk together oats, white whole-wheat flour, brown sugar, cinnamon, and salt. Add butter cubes and use your fingers to work the butter into the oat mixture until it begins to clump together and the butter pieces are worked into the oats and flour. Sprinkle topping over apricots.
- Bake in the preheated oven until filling is bubbly and topping is golden brown, about 35 minutes. Let cool slightly before serving.
Source: Kristine's Kitchen.