Strawberry and Apricot Crisp with Pine-Nut Crumble
Considering how much I love fruit crisps, I don’t make them nearly enough. Aren’t they a distant cousin of pies without a crust? I’ve made some delicious crisps in the past and with some, just didn’t think it could get any better…that is until I met this strawberry and apricot crisp with pine-nut crumble. It has to be, hands down, the best crisp I have ever tasted -and- made.
Strawberry and Apricot Crisp with Pine-Nut Crumble
A crisp recipe will usually always catch my attention. There’s just something about that sugary-oat topping crisps usually have, and its adornment ontop of some kind of seasonal fruit. This recipe calls for pine nuts in the crumble topping and it is just really fantastic. The pine nuts are subtle, but lend that butteriness and texture to the topping. If you try this recipe, don’t omit or easily substitute walnuts or almonds…use pine nuts if you can get them! Toast ’em up in a cast-iron or heavy skillet until their golden and you start to smell their nuttiness.
If your strawberries and apricots are at their sweetest, cut the sugar down a bit. Also, these two types of fruits become really juicy when baking so adding an additional teaspoon of cornstarch wouldn’t hurt to thicken up the delicious, syrupy fruit juices.
It must be said again, this was hands-down a delicious crisp and a top favorite in my kitchen. Let me know if you try the recipe, either from the original source or with my suggestions and modifications. If you like crisps, strawberries, apricots and pine nuts…you will L.O.V.E. this seasonal beauty of a dessert! Oh…did I mention how fantastic it makes the house smell when it’s baking?
Strawberry and Apricot Crisp with Pine-Nut Crumble
Some recipe notes on the modifications/recipe makeover from the original source:
- I think there was a typo for the amount of butter called for in the original recipe. For the amount of topping it makes, 4 tablespoons (or 1/2 stick) did not seem correct. Used 1 stick or 8 tablespoons of unsalted butter.
- Doubled the amount of cinnamon.
- Decreased filling’s sugar from 1/2 to 1/3 cup.
- Added lemon zest from one lemon. The zest just balances out the sweetness, but doesn’t really add any lemon “punch”. You’ll have a fresh lemon for the fresh juice so make use of that zest too.
- The pine nuts really are fantastic and a must in the crumble topping, increased to 1/2 cup.
- Increased salt to 1/4 teaspoon (instead of a pinch which is usually about 1/8 teaspoon).
- Optional to add an additional teaspoon of cornstarch to thicken up the filling with these juicy strawberries and apricots.
- Notes on toasting pine nuts without turning on the oven too early.
print[save_recipe]Serves 6-8
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- ½ cup light-brown sugar, packed
- 1/3 cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ teaspoon ground cinnamon
- 1/8 teaspoon coarse salt
- 1/2 cup pine nuts
- 4 apricots, pitted and cut into sixths slices (about 2 cups)
- 2½ cups strawberries (about 15-18), hulled & halved, quartered if large
- 1/3 cup sugar
- zest from 1 lemon
- 2 teaspoons fresh lemon juice (about 1 juicy lemon)
- 1 teaspoon cornstarch (add an extra 1 teaspoon for thicker filling)
- 1/4 teaspoon salt
- Toast the pine nuts: Place pine nuts in a heavy skillet and toast until golden. Remove from skillet and place in freezer to cool.
- Combine all the crumble ingredients, including the cooled pine nuts, in a medium-sized bowl and with your fingers, work the butter into the mixture until distributed and you’ve created small clumps. Refrigerate the mixture until cold, about 30 minutes or overnight.
- Preheat oven to 350°F. Using non-stick spray, lightly coat the bottom and sides of a 9½ round baking or pie dish. Combine all filling ingredients.
- Trasnfer the filling ingredients to the prepared baking dish and evenly distribute the fruit. Top with the crumble mixture.
- Bake until bubbling and crumble is golden brown, about 40 minutes.
- Let the crisp cool for at least 20 minutes before serving.© Images & content: Cristina A-Moore for TeenieCakes.com.
- When toasting the pine nuts, use a heavy skillet or cast-iron. Continue to toss the pine nuts so they don’t burn on one side.
Strawberry and Apricot Crisp with Pine-Nut Crumble
Nami | Just One Cookbook says
Beautiful crisp! I don’t think I’ve tried strawberry + apricot combination though. I can imagine the flavor… so yummy!
Cristina says
Nami, I think you’ll love the combo of the strawberry and apricot. The juices from the crisp is like a syrup you just want to drink and drizzle it on yogurt or ice cream….so good!
Luci {Luci's Morsels} says
I too love crisps and I too make them too infrequently – almost never. This crisp looks mouth watering and I love the addition of pine nuts! I hope to try it soon!
Luci’s Morsels – fashion. food. frivolity.
Cristina says
Hi Luci: We’ll both have to change our crisp making frequency…they’re just too good and maybe because it has fruits and oats I feel it’s justifiable breakfast food too! 😉
russ says
This looks so delicious. All the colors and flavors makes it a wonderful dish for summer, and the pine nuts make the perfect touch. Beautiful photos!
Cristina says
Thank you Russ. I love the colors too, but it reminds me more of Fall than Summer (probably because I’m a fan of Fall and NOT Summer). 😉
Laura (Tutti Dolci) says
Beautiful crisp, strawberries and apricots sound wonderful together!
Cristina says
Thank you, Laura – the two fruits pair really well together in this crisp. Will have to find something else to combine the two again!
Angie (@angiesrecipess) says
Save me a piece, please! That pinenut crumble looks really tempting.
Cristina says
It’s all fantastically delicious…ok, saving that piece, Angie! 😉
Jazz says
I love the idea of Pine Nuts with Oats. I would definitely make this using some of your modifications. Beautiful photography as usual. Thanks for sharing, can’t wait wait to taste it.
Cristina says
Yes, the pine nuts are really fantastic in this crisp! 🙂 Thank you Jazz, let me know how you liked it with the modifications/recipe makeover. Have a nice weekend…
Jazz says
I love the idea of Oats with Pine Nuts. I will definitely make this using some of your modifications. Beautiful photography as usual. Thank you for the idea, can’t wait to taste it.