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A serving of warm Apricot Crisp with Oat Crumble topped with vanilla ice cream on a white plate.
Daniel

Apricot Crisp with Oat Crumble

Juice summer apricots bubble under a buttery oat crumble for the easiest, most comforting dessert you'll make all season.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 lb fresh apricots pitted and quartered (about 8 cups)
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp vanilla extract
For the Oat Crumble
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 8 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 9-inch baking dish
  • Large Mixing Bowl
  • Pastry cutter or fork

Method
 

Prep
  1. Preheat oven to 375F. In a large bowl, gently toss apricots with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Let sit 10 minutes to draw out juices. Pour into a 9-inch baking dish, scraping any juices from the bowl.
  2. In the same bowl (no need to wash), combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse meal with some pea-sized butter pieces remaining. This takes about 3-4 minutes of cutting and tossing.
  3. Scatter crumble evenly over apricots, pressing lightly so it adheres. Bake 35-40 minutes until filling bubbles vigorously at the edges and the top is deep golden brown. A knife inserted into the center should meet no resistance from the fruit.
  4. Cool on a wire rack at least 20 minutes before serving - the filling will thicken as it rests. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream.

Notes

Ripe but firm apricots work best; overly soft fruit will turn mushy. For a nutty twist, replace 1/4 cup flour with chopped almonds or pecans. The crisp can be assembled up to 4 hours ahead and refrigerated unbaked; add 5 minutes to baking time if starting cold.