Apricot-Almond Crisp
An irresistible blend of perfectly ripe apricots coated in a sweet and tangy sugar mixture, all topped with a crunchy oat and almond crust. This apricot crisp is a delightful dessert that will have your taste buds dancing with each bite.
— Constant Cookbook
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1 cup old-fashioned or quick-cooking rolled oats
- 1⁄2 cup firmly packed brown sugar
- 1⁄4 tsp. salt
- 1 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
- 8 Tbs. (1 stick) cold unsalted butter, cut into 6
- pieces
- 1 cup sliced almonds
- 3/4 cup granulated sugar
- 2 Tbs. quick-cooking tapioca or cornstarch
- 1 tsp. peeled and grated fresh ginger
- Pinch of salt
- 2 1/2 lb. apricots, pitted and diced
Instructions
- Position a rack in the lower third of an oven and preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish with a 2-quart capacity.
- To make the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the sliced almonds and toss to mix. Cover and refrigerate while you prepare the filling.
- To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.
- Bake until the topping is crisp and golden brown and the apricot filling bubbles slowly, about 50 minutes. Serve warm.
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