Description
A warm and delicious apricot crisp that combines fresh apricots with a crumbly oat topping, perfect for dessert.
Ingredients
Scale
- 6 cups fresh apricots (pitted and sliced, peeling not necessary)
- Zest from one small lemon (around ½ teaspoon)
- 1 tablespoon cornflour
- ½ teaspoon ginger powder
- ½ teaspoon cinnamon powder
- ½ cup honey (or choose maple syrup or sugar)
- 1 cup rolled oats
- ¾ cup white whole wheat or all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cubed
- 3 tablespoons maple syrup (or swap for brown sugar)
Instructions
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and lightly spray an 8×8-inch baking dish with cooking spray.
- Prepare the Apricot Filling: In a large bowl, combine the apricots, lemon zest, cornstarch, ginger, and cinnamon. Toss gently, then stir in the honey. Pour into the prepared baking dish.
- Make the Crumb Topping: In a medium bowl, combine oats, flour, cinnamon, and salt. Add butter and work until crumbly. Stir in maple syrup.
- Assemble and Bake: Sprinkle the oat topping over the apricot filling. Bake for 30-32 minutes until bubbly and golden brown.
- Cool and Serve: Let the crisp cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with vanilla ice cream for an extra treat.
- Can substitute apricots with other fruits like peaches or berries.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg