Few desserts capture the taste of summer quite like a bubbling Apricot Crisp fresh from the oven. Sweet-tart apricots bake down into a luscious, jammy filling beneath a buttery brown sugar and oat topping that crisps beautifully as it bakes. It’s a rustic, effortless dessert that celebrates the fleeting apricot season — perfect served warm with a scoop of vanilla ice cream or a spoonful of whipped cream.
INGREDIENTS:
4 cups fresh apricot halves
1/4 cup white sugar
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup butter, cut into pieces
3/4 cup old-fashioned rolled oats
METHOD:
Preheat oven to 350°F. Lightly mist a 9 x 12-inch baking dish with non-stick spray or brush with a bit of melted butter.
Arrange apricot halves in the baking dish, cut side up. Sprinkle evenly with the white sugar.
In a mixing bowl, combine brown sugar and flour. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the rolled oats until evenly blended.
Spoon the oat mixture evenly over the apricots, covering the surface. Bake for 35–40 minutes, or until the fruit is soft and bubbling and the topping is golden brown and crisp.
Cool slightly before serving. Enjoy warm or at room temperature.
SERVING SUGGESTIONS:
-
Serve warm with vanilla ice cream, crème fraîche, or whipped cream.
-
Sprinkle with toasted almonds for added crunch.
-
For extra flavor, add 1/4 teaspoon cinnamon or a splash of almond extract to the topping.
YIELD: 6-8 servings
