Just one look at this crisp and you know you have to make it, right? The fruit is oozing sweet juices, the crumbly cinnamon crisp, is practically tickling your nose with its spicy baked aroma. Come on, it’s calling you.
Apricots are temptingly fragrant and ripe at this time of year. Cherries are everywhere. And did I mention the almond crisp topping? Let’s start your grocery list now: Apricots, Cherries, Sliced Almonds…
Not convinced? Well, think about this, in a few months (and it’ll go by before you know it), we’re going to be shifting from luscious summer fruit into fall — apple, pear and dare I say, pumpkin season. Good, yes, but your summer fruit opportunity will have passed.
And you won’t be able to get a decent apricot, much less cherries (that aren’t imported from South America) once the kiddies head back to school. The moment is
When I was growing up, fruit crisps were a constant in our house. Probably because they are simple to put together and so homey and satisfying to eat… Like pie, but with more juicy filling – and no infernal dough to roll out.
Speaking as a person with a love/hate relationship with pie pastry, I definitely see the advantages of a crisp.
Be warned, this crisp didn’t last long in our house – and it’s just the two of us!
P.S. It goes without saying that a scoop of vanilla, peach, cherry vanilla or butter almond would be welcome accompaniments to this fruit-packed dessert.
I was out of ice cream, so a little whipped cream (the real stuff) made a irresistibly pillowy topping!
Cherry Apricot Almond Crisp
Crispy, sweet, tangy and fruity - the ultimate summer crisp! Even better with a scoop of vanilla!
- 4 apricots halved, pit removed, thinly sliced
- 3 cups cherries stemmed and pitted, halved
- 1 lemon
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon
- 2 teaspoon cornstarch
- 1 tablespoon water
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 stick chilled unsalted butter cut into small cubes
- 1/2 cup oatmeal
- 1/4 cup sliced almonds
- Preheat oven to 400 degrees.
In a large bowl combine apricots and cherries. Using a microplane, zest the half the lemon and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add white sugar and cinnamon to fruit. Toss to combine. Set aside.
In a medium bowl combine the brown sugar, flour, salt and cinnamon. Add butter. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add oatmeal and almonds. Toss to combine.
Make a slurry by mixing the cornstarch and water in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there's not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. Fruit mixture will thicken.
Transfer the fruit mixture to an 8x8 ceramic baking dish. Sprinkle the streusel topping over the fruit. Bake for 15 minutes, then turn the dish around 180° in the oven. Bake for another 10 minutes until fruit is bubbly and syrupy and topping is evenly browned.
Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.
Advantages of arrowroot according to Wikipedia: This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy.
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