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Apricot-Almond Crisp

Apricot-Almond Crisp

Fruits were created to be eaten as they are. However, during the season when a fruit is at its abundance it is the opportune time to create beautiful dishes and desserts with nature’s colorful and fragrant gifts. One such stone fruit are the apricots.   Truth be told, I have never included apricots in a baked dessert before.

Who can resist a fruit crisp with it’s firm texture and golden brown sugary-oat topping that blankets delicately fresh cooked fruit from below? Served warm with a dollop of homemade whipped cream, vanilla ice cream or low-fat, frozen vanilla yogurt, it’s comfort food and good memories. What’s lovely about this fruit dessert, it’s just as good cold when you’re sneaking a quick taste out of the refrigerator when you think no one’s watching!

This is a good recipe that uses a lot of almonds (which can easily be omitted if baking for those that are allergic to nuts) and uses both ground and fresh ginger. You can imagine how it must perfume your kitchen with all the fruit, ginger and sugary-goodness.

Teenie Notes

  • The recipe calls for 2 1/2 pounds of fresh apricots. This is roughly about 20 apricots.
  • Sliced premium almonds are sold at Costco in 32 ounce/2 pound bags.
  • A nice presentation piece would be to create individual servings in 5-inch diameter ramekins. The recipe should make about 8-10 servings if this size ramekin is used. Place ramekins on a foil-lined baking sheet when placing in oven. Cut baking time by 10-15 minutes (your time may vary so wach for a crisp and golden brown topping).
Apricot-Almond Crisp
source slightly modified from Fruit Dessert (Williams-Sonoma Collection)

Makes about 8 Servings

Ingredients

Apricots - Pitted

Topping
1/2 cup unbleached all-purpose plain flour
1 cup old-fashioned oats
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into 6 pieces
1 cup sliced almonds

Filling
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon peeled and grated fresh ginger
pinch of salt

2 1/2 pounds apricots (pitted and diced, you don’t need to peel)

Directions

Place oven rack in lower third of oven and preheat to 350 degrees.  Use non-stick spray for a 9-by-13-inch rectangular baking dish with a 2-quart capacity.

Topping
Stir together the flour, oats, brown sugar, salt, ground ginger, and cinnamon. Using a pastry blender or large fork, cut the butter into the flour mixture until it’s crumbly. Add sliced almonds and toss to distribute. Cover and refrigerate while preparing the filling.

Apricot-Almond Crisp - Prep

Filling
In a small bowl, stir together the granulated sugar, cornstarch, ginger and salt. Place apricots in large bowl and sprinkle with sugar mixture. Use your hands, if you have to, to gently distribute evenly.

Assemble
Spread apricot/sugar mixture in prepared baking dish(es). Sprinkle topping evenly over apricots.

Bake until topping is crisp and golden brown and apricot filling bubbles slowly, about 50 minutes.

Apricot-Almond Crisp

Serve warm with homemade whipped cream, vanilla ice cream or low-fat, frozen vanilla yogurt.

Reader Interactions

Comments

  1. hannah says

    oh my. This should be addictive. It looks so tender and just sounds perfect. Apricots and almonds really sound like a match!

  5. bunkycooks says

    Oh, my! I went to your post and the first thing I saw was the top photo up close and personal! That is almost torture when I haven’t had breakfast! Your crisp looks fabulous! I have not done much with apricots this Summer since I have had so many berries and peaches, but that might have to change after seeing this. Yum!

  6. FOODESSA says

    Cristina…I could never go wrong with this combination ;o)
    I do love apricots and almonds are one of my favourite nuts of choice too!

    The photo is stunning BTW.

    Ciao for now,
    Claudia

  8. Lawyer Loves Lunch says

    Oh my, another magnificient crisp! I’ve been contemplating making a crisp for a while but haven’t. And then I see this one and you’ve just ’bout convinced me I need to make this asap.
    PS: The pictures are just stunning 🙂

  11. denise @ quickies on the dinner table says

    Wow!! That first photo is fantastic. Look at the sticky juices trickling down the side of the dish! I love how you often incorporate oats into your desserts. Many people eat oats because it’s nutritious but the truth is that I love the smell and flavor of oats – I know, weird right??!

    It’s unusual to see ground ginger in a recipe like this but I think it makes a wonderful combination with the cinnamon. I would certainly not refuse a big wedge of this, ice cream on top please!!

  12. Erica Lea says

    Oh, I love your description! I’ve never made an apricot crisp (or anything with apricots, to my knowledge), but this looks delicious.

  15. Jean says

    To me, this is absolute perfection. I’ve been meaning to have a closer look at this since you posted it. So glad to see it now but so bad that I can’t have a big plateful to enjoy with my lonely cup of tea now. I love everything you put in this. I’ll have to borrow your recipe and try it soon. Bookmarked!

  21. Lentil Breakdown says

    I love the combination of apricots and almonds, and your photo with the apricots and pits is great! I just posted an apricot almond clafouti a few weeks ago that had amaretto in it. Too bad apricot season is almost over. : (

  25. Monet says

    Almonds, apricots and ginger….can you please send me an invitation for a dessert party? These ingredients sound so good together, and I’m excited to give this a try in the next few weeks. I will just need to track down some apricots.

  30. Magic of Spice says

    I my…that last photo is killer. This looks so amazing, and I don’t even really care for apricots much. I could still eat at least half of that pan 🙂

    • Cristina - Teenie Cakes says

      Thanks Magic of Spice – I’m with you about apricots used in baked goods because they tend not to be a sweet as peaches, but I do luv ’em fresh. Apricots used here in the crisp with sugary, crispy goodness and almonds…a tasty combo! 😉

  31. Georgia @ The Comfort of Cooking says

    Wow, Cristina, this looks magnificent! I’d love to have this for breakfast or dessert! You’re right… homemade whipped cream or vanilla ice cream would make this the ultimate comfort dish. Great job, and thanks for sharing this recipe with your drooling readers! 😉

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