Apricot Crisp with Oat Crumble

This Apricot Crisp with Oat Crumble features juicy baked apricots beneath a buttery, golden oat topping. It's an easy summer dessert that's perfect served warm with vanilla ice cream, whipped cream, or Greek yogurt.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine American

Servings 6

Calories 285 kcal

Equipment

8×8-inch or 9×9-inch baking dish
Large mixing bowl
* Medium mixing bowl
* Measuring cups and spoons
Pastry cutter or fork

Ingredients

Apricot Filling

2 pounds fresh apricots pitted and sliced (about 6 cups)
3 tablespoons granulated sugar or maple syrup
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon fresh lemon juice

Oat Crumble

1 cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter cubed

Optional for Serving

Vanilla ice cream
Whipped cream
Plain Greek yogurt
Chopped almonds
Fresh mint leaves

Instructions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a large bowl, combine the sliced apricots, sugar, cornstarch, vanilla, almond extract, and lemon juice. Toss until evenly coated and spread into the prepared baking dish.
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until coarse crumbs form.
Sprinkle the crumble evenly over the apricot filling without pressing it down.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let the crisp cool for 10 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or yogurt.

Notes

* Use ripe but firm apricots for the best texture.
* Keep the butter cold for the crispiest topping.
* Frozen apricots can be used if thawed and drained well.
* Store leftovers covered in the refrigerator for up to 4 days.