Description
A sweet-tart fresh apricot crisp with warm cinnamon and ginger, topped with a buttery oat crumble.
Ingredients
- For the filling:
- 6 cups fresh apricots, pitted and sliced (no need to peel)
- Zest of one small lemon (about 1/2 teaspoon)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup honey, maple syrup, or granulated sugar
- For the topping:
- 1 cup old-fashioned oats
- 3/4 cup white whole wheat flour or all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons maple syrup or brown sugar
Instructions
1. Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, toss together apricots, lemon zest, cornstarch, ginger, and cinnamon until evenly coated.
3. Gently stir in the honey, then pour the mixture into the prepared baking dish.
4. In a medium bowl, combine oats, flour, cinnamon, and salt.
5. Add butter cubes and work them into the mixture with your fingers until small clumps form.
6. Stir in the maple syrup until combined.
7. Sprinkle the topping evenly over the apricot filling.
8. Bake for 30–32 minutes, until the filling is bubbly and the topping is golden brown.
9. Let cool slightly before serving.
Notes
Adjust the sweetener based on how sweet or tart your apricots are.
If using brown sugar instead of maple syrup, mix it with the dry topping ingredients before adding butter.
This recipe also works well with peaches, nectarines, or berries.
You can omit the ginger if it doesn’t pair well with your chosen fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 396 kcal
- Sugar: 44 g
- Sodium: 103 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 30 mg