Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Cherry Apricot Almond Crisp

14 INGREDIENTS • 6 STEPS • 1HR

Cherry Apricot Almond Crisp

Recipe
4.3
3 ratings
Cherry Apricot Almond Crisp is crispy, sweet, tangy, and fruity – the ultimate summer crisp! Even better with a scoop of vanilla!
Add to plan
logo
Cherry Apricot Almond Crisp
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cherry Apricot Almond Crisp is crispy, sweet, tangy, and fruity – the ultimate summer crisp! Even better with a scoop of vanilla!
1HR
Total Time
$0.74
Cost Per Serving
Ingredients
Servings
6
us / metric
Filling
Apricot
4
Apricots, halved, pitted, thinly sliced
Cherry
3 cups
Cherries, de-stemmed, pitted, halved
Lemon
1
Lemon
Granulated Sugar
4 Tbsp
Granulated Sugar
Ground Cinnamon
as needed
Ground Cinnamon
Corn Starch
2 tsp
Corn Starch
Water
1 Tbsp
Water
Topping
Brown Sugar
1/2 cup
Brown Sugar
All-Purpose Flour
1/2 cup
All-Purpose Flour
Salt
as needed
Salt
Ground Cinnamon
as needed
Ground Cinnamon
Unsalted Butter
4 Tbsp
Cold Unsalted Butter, cubed
Oatmeal
1/2 cup
Oatmeal
Sliced Almonds
4 Tbsp
Sliced Almonds
Nutrition Per Serving
VIEW ALL
Calories
297
Fat
9.8 g
Protein
3.6 g
Carbs
50.9 g
Add to plan
logo
Cherry Apricot Almond Crisp
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Author's Notes

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.
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
In a large bowl combine Apricots (4) and Cherries (3 cups). Using a microplane, zest half of the Lemon (1) and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add Granulated Sugar (4 Tbsp) and Ground Cinnamon (as needed) to the fruit. Toss to combine. Set aside.
step 2 In a large bowl combine Apricots (4) and Cherries (3 cups). Using a microplane, zest half of the Lemon (1) and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add Granulated Sugar (4 Tbsp) and Ground Cinnamon (as needed) to the fruit. Toss to combine. Set aside.
step 3
In a medium bowl combine the Brown Sugar (1/2 cup), All-Purpose Flour (1/2 cup), Salt (as needed), and Ground Cinnamon (as needed). Add Unsalted Butter (4 Tbsp). With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add Oatmeal (1/2 cup) and Sliced Almonds (4 Tbsp). Toss to combine.
step 3 In a medium bowl combine the Brown Sugar (1/2 cup), All-Purpose Flour (1/2 cup), Salt (as needed), and Ground Cinnamon (as needed). Add Unsalted Butter (4 Tbsp). With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add Oatmeal (1/2 cup) and Sliced Almonds (4 Tbsp). Toss to combine.
step 4
Make a slurry by mixing the Corn Starch (2 tsp) and Water (1 Tbsp) 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. The fruit mixture will thicken.
step 4 Make a slurry by mixing the Corn Starch (2 tsp) and Water (1 Tbsp) 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. The fruit mixture will thicken.
step 5
Transfer the fruit mixture to an 8×8 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 the fruit is bubbly and syrupy and the topping is evenly browned.
step 5 Transfer the fruit mixture to an 8×8 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 the fruit is bubbly and syrupy and the topping is evenly browned.
step 6
Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.
step 6 Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.
Tags
American
Shellfish-Free
Dessert
Vegetarian
0 Saved
top