It’s 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. I turned to Pinterest for apricot recipes and came across this one from Kristine’s Kitchen which has a delicious topping which 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.
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 was still crispy the second day. The best apricot crisp I’ve ever made didn’t last a third day.
The topping is dark in my photos because I used sugar and molasses as a substitute for brown sugar. I didn’t mind the flavor but Rick noticed it. I’m curious to see if the molasses paid a part in the extra crunchiness. The next crisp will be made with dark cane sugar so I’ll let you know.
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.
- 4 cups or so fresh apricots (Enough to fill an 8 or 9 inch baking dish to your satisfaction. For the variety I used 10 were enough)
- ⅓ - 1 cup sugar depending on your taste
- 1 tablespoon cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- zest of one small lemon
- 1 cup old-fashioned oats (not the quick cooking kind)
- ½ cup flour
- ½ cup brown sugar (I used 1 tablespoon molasses plus ½ cup white sugar)
- 1 teaspoon cinnamon
- generous pinch of salt
- 6 tablespoons chilled butter, cut into small pieces (3/4 stick)
- Stir the filling ingredients together in a large mixing bowl and set aside while the oven is heating.
- Meanwhile, set the oven to 350 degrees F and prepare a square baking dish with baking spray
- 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.
In the photos we served our crisp with an almond ice cream but it was also delicious by itself the next morning when I had it for breakfast.