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Fresh Apricot Crisp

Delicious Fresh Apricot Crisp for Summer Bliss at Home

This Fresh Apricot Crisp combines sweet-tart apricots with a crunchy oat topping for a perfect summer dessert.
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Prep Time 12 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 59 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 cups Fresh Apricots Sliced, substitute with peaches or nectarines if desired.
  • 2 tablespoons Cornstarch Helps thicken the filling.
  • 1/4 cup Honey Or maple syrup for a vegan option.
For the Topping
  • 1 cup Old-Fashioned Oats Do not use quick oats.
  • 1/2 cup White Whole Wheat Flour All-purpose flour can be used for a lighter crisp.
  • 1/2 cup Cold Unsalted Butter Or use plant-based butter for a vegan option.

Equipment

  • Oven
  • Mixing Bowl
  • Baking dish
  • Pastry Cutter

Method
 

Step-by-Step Instructions for Fresh Apricot Crisp
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it.
  2. In a mixing bowl, slice the apricots and mix with cornstarch, lemon zest, ground ginger, and ground cinnamon. Set aside.
  3. In another bowl, combine oats, flour, cinnamon, and salt. Cut in butter until it resembles coarse crumbs. Stir in honey or maple syrup.
  4. Pour the apricot filling into your baking dish and cover with the oat mixture.
  5. Bake for 32 minutes until bubbling and golden brown.
  6. Allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1slicesCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Serve warm with vanilla ice cream or yogurt for an indulgent treat. Store leftovers in an airtight container for up to 3 days.

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