Prep 15 mins
Cook 45 mins
Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).
- 4 -6 cups apricots or 4 -6 cups pitted sweet cherries or 4 -6 cups your choice fruit (use a combination, Bing or Lambert are wonderful)
- 1⁄3 cup sugar
- 2 tablespoons flour
- 2 tablespoons orange juice
- 1⁄2 cup rolled oats
- 3⁄4 cup flour
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 5 tablespoons butter, chilled
- Preheat oven to 375°F.
- Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
- Turn into shallow buttered 2 quart baking dish.
- Let stand 15-20 minutes.
- Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
- Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
- Squeeze topping together to make small clumps, sprinkle on top of fruit.
- Bake at 375 F for 45-50 minutes.
- Serve warm or at room temperature.
We had a wonderful apricot cherry crisp last week when out for dinner and I wanted to find a recipe that was as close as possible. I like that you can substitute other fruits since the local apricots are not in the stores yet so I had to use peaches instead. We really loved it and are looking forward to enjoying the leftovers!
really yummy! I used apple-sauce instead of the oil, and sprinkled shredded coconut on top. Big hit!