Apricot-Peach Crisp

August 19, 2012 Published by Dina Leave your thoughts

So, this week my countertop in the kitchen has baskets full of peaches and apricots finishing their ripening process over here. I tried to control myself when I went to the market because this week it is cooking for two but still, a whole bunch of “stuff” jumped into my basket and came home with me. What could I do but open my kitchen and let them stay. The apricots especially are beautiful this season. Not too large, gorgeous colour and full of flavour. I had a leisurely lunch at the very special River Cafe the other day and ended with an apricot crisp, which inspired me to make this crisp for our dinner today. I just mixed peaches and apricots, tossed in some sugar and added 2 teaspoons of cornstarch mixed with a little water to thicken some of the liquids that would ooze out of the fruits during baking. The crisp topping is one that I have been making for a long time and have in my original cookbook memoir that I prepared for my kids and that launched my writing, photography and cooking obsession in the last few years (and I have now added this blog to the list). I have a good system with crisps: I make the crisp topping and keep it in the freezer in a freezer bag. Whenever I need a quick dessert, no matter what the season, I can cut up some fruit, toss it with sugar and top it with a little bit of the crisp topping I have in the freezer. It works with apple crisp in the winter and all the summer fruit and berry crisps that I make in the summer.  Here is the recipe, making 4 individual crisps or one larger one.



2 cups peaches, peeled and cut in wedges

2 cups apricots, halved or quartered

Juice of 1 lemon

1/2 cup sugar

Combine the apricots and peaches in a bowl, squeeze lemon juice over and mix well to prevent oxidation.

Add sugar and toss to combine.

Mix the cornstarch with 2 tablespoons water and add to the peach-apricot mixture. Set aside until ready to bake.

Crisp topping:

2 cups rolled oats (quick cooking)

1 1/4 cups flour

1 1/4 cups brown sugar

3/4 cup butter or margarine, melted

Place rolled oats in a large bowl. Add sugar and flour and mix well. I often do this with clean hands.

Add the melted butter and mix with a spatula until mixture is crumbly.

Assembling the crisp:

Place the fruits in individual baking dishes or one larger one.

Sprinkle the topping over, as much or as little as you’d like. Place remaining topping in a plastic bag and freeze for another occasion.

Place the baking dishes on a baking sheet and place in a preheated 375℉ oven.

Cook for about 30 minutes until juices are bubbling and topping is turning golden.

Serve warm with ice cream. Oye. So good.


Apricot-peach crisp before baking

Crisp topping

Apricot-peach crisp



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