Apricot-Almond Crisp

11 August 2010 · 43 comments

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