Calling all apricot lovers!
This Apricot Almond Crisp will have you licking the bowl for more. Top it with a scoop of vanilla ice cream and this is a summer dessert that will please everyone!
One of my dad’s favorite fruits are apricots. Every summer, he would get a bag of them and we would devour them with delight 🙂
I thought this would be a perfect recipe for summer and my creative spin on a traditional fruit crisp! I love the addition of almonds in the streusel topping as it adds a nice crunch and nutty flavor.
This fruit crisp is very easy and quick to make.
Unlike many other types of fruit (peaches, apples, etc.), apricots do not need to be peeled. This definitely speeds up the process and ease in which this recipe can be prepared.
Begin by mixing the sliced apricots, sugar, cinnamon, cornstarch, and lemon juice. Pour the filling into a prepared baking dish.
Quick tip: The easiest way to handle the apricots is to cut them in half and remove the pit (this should come out very easily). Slice each apricot half into 4-5 pieces until you have 6 cups of sliced apricots. This should be 9-11 whole apricots.
Quick tip: I would recommend using the fruit filling right away, otherwise the sauce will be rather runny.
For the streusel topping mix the oats, flour, brown sugar, and cinnamon in a small bowl. Cut the butter into the oat mixture with a fork until incorporated and large clumps form. Mix in the almonds and sprinkle over the apricot filling.
I prefer to get my hands dirty and use my fingers, but it is totally your preference!
Quick tip: For the streusel, make sure that your butter is cold. This will produce the best textured crumble.
This recipe does make a lot of streusel. For me, the streusel topping has always been the best part of any crisp!
Quick tip: If you prefer a lighter streusel topping, feel free to reduce the recipe for streusel topping.
Bake the crisp for 35-45 minutes until bubbling and golden brown. Remove from the oven and cool.
This crisp can be served warm or cold. Store the crisp in the refrigerator. It will last several days, but the streusel topping will lose its crispness over time.
I like serving it with a scoop of vanilla ice cream or whipped cream. The ice cream melts into the streusel and it is absolutely divine!
Dig into more fruit desserts today!
Calling all apricot lovers! This easy recipe for Apricot Almond Crisp takes a fresh apricot filling and pairs it with a buttery almond crumble topping full of brown sugar and cinnamon. This fun and simple sweet treat is perfect for any summer occasion, especially when topped with vanilla ice cream!
- 6 cups sliced apricots
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- Juice of 1 lemon juice (~2 tablespoons)
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar , packed
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter , cubed
- 3/4 cup slivered almonds
Preheat the oven to 350°F and grease an 8 x 8 baking dish.
In a medium bowl, mix the sliced apricots, lemon juice, cornstarch, cinnamon, and sugar. Pour the fruit filling into prepared baking pan.
In a small bowl mix the oats, flour, brown sugar, and cinnamon. Using a fork or with your fingers cut the butter into the dry ingredients until incorporated and large clusters form. Mix in the slivered almonds.
Evenly crumble streusel topping over fruit mixture. Bake in preheated oven for 35-45 minutes or until bubbly and golden brown.
Bake for 35-45 minutes or until bubbling and golden brown. Serve at any temperature.
- To handle the apricots, cut them in half and remove the pit. Slice each half into 4-5 slices.
- 9-11 apricots should yield the 6 cups sliced apricots.
- I would recommend using the fruit filling right away. Otherwise the crisp will have a runny sauce. The streusel topping can be made ahead of time and stored in the refrigerator.
- The butter must be cold to get the best texture in the streusel topping.
- I like serving this crisp with vanilla ice cream or whipped cream.