Apricot Crisp is a delightful dessert that perfectly balances the tartness of fresh apricots with a sweet, buttery crumble topping. This easy-to-make dessert showcases the natural flavor of apricots, enhanced by a hint of cinnamon and brown sugar. The crisp topping, made with oats and flour, bakes to golden perfection, providing a satisfying crunch that contrasts beautifully with the tender, juicy fruit beneath. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Apricot Crisp is a comforting treat that celebrates the simple pleasure of ripe summer fruit.
Ingredients:
For the Filling:
- 6 cups fresh apricots, pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For the Crisp Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent-sized baking dish.
- Prepare the Filling: In a large bowl, combine the sliced apricots, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the apricots evenly. Pour the mixture into the prepared baking dish, spreading it out in an even layer.
- Make the Crisp Topping: In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir until the mixture forms a crumbly texture.
- Assemble and Bake: Sprinkle the crisp topping evenly over the apricot filling. Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Cool and Serve: Let the Apricot Crisp cool slightly before serving. It’s delicious served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your comforting and fruity Apricot Crisp!
