My niece brought me some apricots so what is a girl to do but to make an apricot crisp summer dessert! They were not very ripe when I first got them but after just a few days they were a bit overripe! Luckily I found this great sounding recipe from Bare Feet in the Kitchen and tweaked it just a bit.
Chopping apricots for summer crisp dessert
I started by chopping my apricots into chunks. No need to peel them either. These apricots were really just a bit too soft….and I probably should have made jam out of them instead.
A little mushy! Oh well…
Because I love any kind of crisp, I will use up any fruit I have on hand. Here is an awesome blueberry peach mini crisp, it is to die for! Summer is the perfect time to make any kind of fruit dessert.
After I chopped the apricots I put them in a bowl and added the salt, cinnamon, 1/3 C sugar, cornstarch, vanilla, almond extract, and orange zest. The recipe calls for 2/3 C sugar but I cut in half. Also the recipe does not call for vanilla or the orange zest but I added that for more flavor.
Set the bowl aside while you make the crust.
How to make apricot crisp crust
Melt 1 cup butter in microwave. I cut up my butter before I microwave it to allow it melt more evenly.
In a medium sized bowl add 2 cups flour, 1 3/4 cups rolled oats and the melted butter. Mix until combined.
Press half of this into a buttered 9X13 pan nice and firm and evenly dispersed.
Add Apricot Filling
Spread the apricot mixture over the top of the crust.
Tip- Taste what you are making as you go along. I had forgotten to add the sugar to the apricots and when I tasted it….it was yuck! So I sprinkled the sugar over the top of the apricots and mixed it up a bit before I added the top crust.
Add the oatmeal crisp topping and Bake
Sprinkle the rest of the oatmeal mixture over the top of the apricots.
By the way if you love oatmeal you you absolutely love this fried oatmeal recipe for breakfast!
Bake at 400 degrees for 30-35 minutes.
I think if I make this again I would add the cornstarch to the dry. ingredients instead of with the apricots.
Maybe that is why there were mushier? At any rate it tasted so good!
The crumble mixture is so good and the apricots have a little tartness mixed with the sweet.
I would love to hear any tips on using apricots in baked goods.
SHOP BAKING GOODS
Apricot crisp summer dessert
- chopping board
- mixing bowls
- measuring cup
- measuring spoon
- 4 C chopped apricots not peeled
- 1/3 C sugar
- 1 tsp cinnamon
- 1/2 tsp almond extract
- 1 tsp vanilla
- zest 1 small orange
- 2 C flour
- 1 1/2 C rolled oats
- 1/2 tsp kosher Salt
- 1 C brown sugar
- 1 C butter melted
- 1 Tbsp corn starch
- Chop apricots and place in a bowl.Add the sugar, cinnamon, almond and vanilla extract, orange zestStir to combine and set aside while you make the crust.
- In another bowl add the flour, salt, oatmeal, cornstarch, brown sugar and melted butter. Mix until combined. Press half of mixture into 9X13 pan.Top with apricot mixture.Sprinkle the rest of the oatmeal mixture over the top and bake in 400 degree oven for 35 minutes. Serve with ice cream