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Apricot Crisp

March 25, 2013

Fresh apricots won’t be in season for another few months here in upstate NY, but since the season is so short, here’s a head start for when they do arrive. Last summer I had picked up a bunch at the public market when they were nice and fresh, but then I was stumped as to what to make with them. I had a housewarming party to attend that weekend, so I wanted a recipe that wasn’t too fussy. This apricot crisp recipe in my Bon Appetit Desserts cookbook looked perfect! I love fruit crisps as an easy summer/fall dessert; they’re so homey. They don’t need to look fancy, just simple warm spiced fruit with a crunchy, buttery topping.

The basic crisp recipe I use calls for almonds in the topping, but this recipe uses hazelnuts instead. The flavors of the hazelnuts and apricots work very well together, and you don’t even have to toast/skin the nuts first! If you don’t have a stand mixer, you can mix the butter into the topping with a fork or your fingers instead.

Overall this recipe was a hit at the party! It was a nice change from the more typical apple crisp without being too out-there for the kids who attended. I’ll definitely be making it this summer when fresh apricots are plentiful again.

Apricot crisp

Serves 8

Ingredients

Topping

  • 1  cup old-fashioned rolled oats
  • 3/4  cup unbleached all-purpose flour
  • 1/2  cup (packed) light brown sugar
  • 1/2  teaspoon salt
  • 1/2  cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  • 3/4  cup chopped hazelnuts

Filling

  • 2½  pounds ripe apricots, halved, pitted, and sliced (about 7 cups)
  • 3/4  cup sugar
  • 2  tablespoons quick-cooking tapioca

Directions

  1. Preheat oven to 400 degrees F. Butter 13-inch oval baking dish. Toss apricots, sugar, and tapioca in large bowl to blend. Let stand 15 minutes, tossing occasionally.
  2. Meanwhile, using stand mixer fitted with paddle attachment, stir oats, flour, brown sugar, and salt in mixing bowl to blend. Add butter and blend until moist clumps form. Mix in hazelnuts.
  3. Transfer apricots and accumulated juices to prepared baking dish. Sprinkle topping evenly over apricots. Bake 30 minutes. Reduce heat to 350 degrees F. Bake until topping is golden brown, juices bubble thickly, and apricots are tender when pierced with small sharp knife, about 45 minutes more. Let crisp cool 20 minutes before serving.

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