Fresh Apricot Crisp Recipe

A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.

1/2 cup butter

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/3 cup packed dark brown sugar

2/3 cup quick-cooking rolled oats

1/3 cup golden raisins (optional)

1/3 cup chopped pecans

5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)

1 tablespoon fresh lemon juice

1/4 cup granulated sugar

Step 1

Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.

Step 2

Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories322

% Daily Value *
Total Fat 16g21%

Saturated Fat 7.8g39%
Cholesterol 32mg11%
Sodium 78mg4%
Total Carbohydrate 44g16%

Dietary Fiber 2.5g9%
Protein 3.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Fresh Apricot Crisp