Fresh Apricot Crisp
A delightful dessert combining sweet, ripe apricots with a crunchy oat topping, perfect for summer days and family gatherings.
Ingredients
For the filling
- 6 cups fresh apricots, pitted and halved Choose ripe apricots for best flavor.
- 1/2 cup granulated sugar Adjust based on apricot sweetness.
- 1 tablespoon lemon juice Enhances flavor.
- 1 tablespoon cornstarch Optional, for thickening.
- 1 teaspoon vanilla extract
For the topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt Balances sweetness.
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon For added warmth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the apricots, sugar, lemon juice, cornstarch, and vanilla extract. Gently toss until well coated.
- Transfer the mixture into a greased 9x13 inch baking dish.
Making the Topping
- In another bowl, mix together the rolled oats, flour, brown sugar, salt, and cinnamon.
- Stir in the melted butter until the mixture resembles coarse crumbs.
Combination and Baking
- Evenly sprinkle the topping over the apricot filling in the baking dish.
- Place the dish in the oven and bake for 30-35 minutes, or until the topping is golden and the apricots are bubbly.
Cooling and Serving
- Allow the crisp to cool for about 10-15 minutes before serving warm.
Notes
For a special touch, serve with vanilla ice cream. Store leftovers in an airtight container in the fridge for up to three days.