Want to know how to make the best apricot crisp ever? I turned to Pinterest for apricot recipes and came across this one from Kristine’s Kitchen which has a delicious topping that maintains it’s crunch and doesn’t get soggy. It’s the best apricot crisp I’ve had and I’m looking forward to trying the topping on other fresh summer fruits.
It’s the beginning of apricot season here. The stores and markets are loaded with albaricoques and why not? Spain is one of the top 10 global producers of the fruit.
Growing up, apricots were mostly represented as one of the dried fruits no one ate at Christmastime but we’ve since come to appreciate the fruit in it’s natural form.
Are apricots stone fruits?
An apricot is a stone fruit like peaches, plums or nectarines. They can be eaten out of hand and since they’re small, you might want to eat two. Apricots aren’t as juicy as other stone fruits and their sweetness depends on the variety. For that reason feel free to adjust the amount of sweetener you use for the fruit.
The tenderness of the fruit contrasts very well with the crispy topping. This is the first crisp of any type I’ve made that comes close to the crunchy top I remember from my middle school cafeteria, where we were served a delicious meal everyday. The apple crisp was my favorite dessert. This topping isn’t exactly the same, but it’s still crispy the second day. The best apricot crisp has never made it to a third day.
By the way, if you’re looking for a vegan dessert, swap out the butter for coconut oil. I like the flavor of both in baking. Speaking of flavor, the ginger and cinnamon really bring out the sweet/tart of the apricots. Add slightly more ginger if you like the bite, or less if you don’t.
Ingredients
For the filling
- 4 cups fresh apricots Enough to fill an 8 or 9 inch baking dish to your satisfaction.
- 1/3 – 1 cup sugar depending on your taste, and the sweetness of the fruit
- 1 tablespoon cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- zest of one small lemon
For the topping
- 1 cup old-fashioned oats not the quick cooking kind
- 1/2 cup flour
- 1/2 cup brown sugar I used dark natural sugar
- 1 teaspoon cinnamon
- generous pinch of salt
- 6 tablespoons chilled butter cut into small pieces (3/4 stick)
Instructions
- Set the oven to 350°F/180°C and prepare a square baking dish with baking spray
- Stir the filling ingredients together in a large mixing bowl and set aside while the oven is heating.
- Mix all the topping ingredients except for the butter in another bowl.
- Stir in the butter and pinch it along with the oats and flour until the topping clumps together and the butter is well distributed.
- Place the filling into the prepared baking dish and spread the topping over the apricots.
- Bake for 30 minutes or so. The apricots will be bubbling and fragrant and the topping will be a nice golden brown.
Notes
More fruity desserts to try:
Love crisps! Don’t think I’ve ever had an apricot one — neat idea. I gotta try this! Thanks. 🙂
Hi Lydia, this would fit perfectly in Food on Friday under the stone fruit theme. Hope you bring it on over. Cheers from Carole’s Chatter
Thanks for the invite, Carole. I have linked up 🙂
Lucky me… my apricot tree is growing several dozen apricots this year! We got three last year, which only served to make us want more. I love cobblers and crisps and will certainly try this recipe when our fruit is ripe! Thank you.
I hope you’re able to set more fruit this year. Hopefully you’ll get the bee problem settled, too 🙂