Apricot Crisp Recipe

Ingredients for Apricot Crisp

• 4 cups fresh apricots, halved and pitted
• All Purpose Flour
• ½ cup chopped walnuts
• ¾ cup packed light brown sugar
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• Ground Cloves
• Ground Cardamom
• ½ teaspoon ground cinnamon

How to Make Apricot Crisp

1. Preheat oven to 375°F (190°C).
2. Halve the apricots and remove the pits.
3. Spread two layers of apricots (about 4 cups) in a buttered 8x8 inch or 9-inch baking dish.
4. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup chopped walnuts, ¾ cup packed light brown sugar, ½ cup (1 stick) cold unsalted butter (cut into cubes), 1 teaspoon ground cloves, ½ teaspoon ground cardamom, and ½ teaspoon ground cinnamon. Pulse until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the apricots.
6. Bake for 50-60 minutes, or until the topping is golden brown and the apricots are bubbly. If the topping browns too quickly, loosely cover the crisp with aluminum foil.
7. Let cool slightly before serving warm with a scoop of vanilla custard or whipped cream.