Fresh Apricot Crisp
Made with delicious, subtly sweet apricots, this Fresh Apricot Crisp recipe is a real treat. It’s sweet-tart and juicy, with a hint of cinnamon and ginger.
Be sure to also check out my healthier Fresh Apricot Crisp recipe. The topping is my most favorite ever, thanks to a secret ingredient!
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, the apricots ripen around the 4th of July. We have to pick the apricots right away before the squirrels and birds get them all. I use the fresh apricots each year to make several apricot recipes including this crisp.
If your apricots aren’t quite ripe yet, lay them out on a baking sheet at room temperature and even the ones that are a little green should ripen in a day or two. Ripe apricots can be refrigerated for a few days to prevent them from going bad.
Apricots are a treat eaten plain, and my kids love them. 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 an apricot-ginger pie. When I don’t feel like going to the effort of rolling out dough and making a pie, I make this delicious crisp. A crisp is so easy to make and I really prefer the crispy oat, cinnamon and brown sugar topping to a cobbler recipe.
I used white whole-wheat flour and oats to make the crisp topping, and I am careful not to over-sweeten the apricots. I love the apricot flavor to shine through, and it really does. I make this crisp more often in place of apricot pie since it’s easier and healthier.
As the apricot crisp bakes, the filling will be bubbly and juicy, and the crisp topping should turn a beautiful golden brown. Our kitchen smelled amazing. My daughter Julia and I could hardly wait for the crisp to cool before trying a taste. The apricot crisp is absolutely delicious on its own but, a little scoop of vanilla ice cream with your crisp is an extra treat.
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.
Fresh Apricot Crisp
For the filling:
- 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
For the topping:
- 1 cup old-fashioned oats
- ¾ cup white whole-wheat flour
- 1/3 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.
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