Fresh Apricot Crisp
A warm and comforting dessert made with ripe apricots and a crunchy oat topping, perfect for any occasion.
Ingredients
For the Apricot Filling
- 6 cups fresh apricots, pitted and sliced Sweet and juicy texture
- 1 small zest of one small lemon About ½ teaspoon; adds bright, citrusy flavor
- 1 tablespoon cornstarch Helps thicken fruit filling
- ½ teaspoon ground ginger Adds warmth and spice
- ½ teaspoon ground cinnamon Enhances sweetness and flavor
- ½ cup honey, or pure maple syrup or granulated sugar For sweetness
For the Crisp Topping
- 1 cup old-fashioned oats Provides chew and crunch
- ¾ cup white whole wheat flour, or all-purpose flour For structure
- 1 teaspoon cinnamon Layer of warming flavor
- ¼ teaspoon salt Balances sweetness
- 6 tablespoons cold unsalted butter, cubed Adds richness and moisture
- 3 tablespoons pure maple syrup, or brown sugar Sweetness and flavor depth
Instructions
Preparation
- Preheat your oven to 350 degrees F and lightly spray an 8×8-inch baking dish with cooking spray.
- In a large bowl, combine the sliced apricots, lemon zest, cornstarch, ground ginger, and ground cinnamon. Toss gently to coat.
- Stir in honey (or your sweetener of choice) until well blended and pour into the prepared baking dish.
- In a medium bowl, mix together the oats, flour, additional cinnamon, and salt.
- Work the cubed unsalted butter into the oat mixture until it clumps together.
- Stir in the maple syrup (or brown sugar) until the mixture holds together slightly but remains crumbly.
- Evenly sprinkle the topping over the apricot mixture.
Baking
- Bake in the preheated oven for 30-32 minutes, or until the filling is bubbly and the topping is golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm for breakfast, dessert, or as a snack. Store leftovers covered at room temperature for up to two days, or in the refrigerator for up to a week. Can be frozen for up to three months.