Fresh Apricot Crisp
Here’s to rustic summer baking at its best! This fresh apricot crisp features sweet apricots baked under a buttery oat crisp topping, until hot and bubbly. This is a perfect laid back summer dessert to serve simply as is, with a scoop of vanilla ice cream – or a dollop of crème fraiche on top, in true French fashion. Nothing beats a rustic, laid back summer dessert made with the best seasonal fruits! And for this, I think a fruit crisp always fits the bill. It’s one of my favorite…
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the filling:
- 2 lbs (900g) apricots, halved and pitted
- ½ tsp cinnamon powder
- 2 tbsp (40g) honey
- 1 tbsp (10g) cornstarch
- For the crisp topping:
- ¾ cup (95g) all-purpose flour
- ¼ cup (50g) white sugar
- ¼ tsp salt
- ½ tsp cinnamon powder
- ¾ cup (75g) oats (rolled or quick)¼ cup (25g) grated coconut
- 6 tbsp (85g) unsalted butter, cold and cubed
Instructions
- 1
Pre-heat your oven to 350°F (180°C), with a rack in the middle.
- 2
For the filling:
- 3
Cut each apricot half into 4 slices (equals out to 8 slices/apricot). Combine the apricot slices in a bowl with the cinnamon, honey and cornstarch. Toss gently until evenly coated and the cornstarch is wet.
- 4
For the crisp topping:
- 5
In a large bowl, combine the flour, sugar, salt, cinnamon, oats and coconut. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.
- 6
Transfer the apricots into a baking dish. Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.
- 7
Bake for 45 minutes, until the topping is golden and the apricot underneath is bubbly.
- 8
Let cool for at least 15 minutes before serving.