I love fruit crisps. I love fruit in general, but something about cooking fruit and bringing out the natural sugars just makes it extra delicious. Usually we make crisps and pies all summer, but with peaches, apples, cherries, and blueberries. So when I saw this recipe for strawberries and apricots, two of my favorite fruits, I knew I had to try it. The only problem? Pine nuts! They are just way too expensive and I didn’t have any in my kitchen, so I changed up the recipe a little bit and came up with my own variation. The result? A shabbat dessert that we finished that night! Next time, I’m doubling the recipe.
See a trend lately? I’ve been getting a subscription of Martha Stewart Living, and every month I cut out tons of recipes…that I test and share with you! So if you see a lot of her recipes lately (like this asparagus tart and this salmon recipe), it’s because I love her magazine.
This is the perfect summer afternoon dessert if you make it dairy. And you can serve it at room temperature with some of your favorite ice cream!
Strawberry and Apricot Crisp, adapted from Martha Stewart
Ingredients:
For the topping:
- 4 tablespoon cold Earth Balance or coconut oil (+ more to grease baking dish)
- 1/2 cup packed light brown sugar
- 1/3 cup all purpose flour or whole wheat pastry flour (I used a combo)
- 1/2 cup rolled oats
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
For the fruit filling:
- 5 apricots, pitted and cut into sixths (about 2 cups)
- 2 1/2 cups (about 15) strawberries, hulled and quartered
- 1/3 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon all purpose flour
- Pinch of kosher salt
- 1/4 cup coconut flakes
Directions:
1. Make the crumble: combine all ingredients in a medium bowl and massage together with your fingers until the mixture forms small clumps.
2. Refrigerate until cold, at least 30 minutes and up to overnight.
3. Preheat the oven to 350 degrees.
4. Grease a shallow round pie plate or baking dish.
5. Combine apricots, strawberries, sugar, lemon juice, flour and salt in a medium bowl. Mix well.
6. Transfer to baking dish.
7. Top with coconut flakes, spreading them evenly over the top.
8. Top with crumble.
9. Bake about 40 minutes, until the crumble is browned and the middle is bubbling.
10. Let cool at least 20 minutes before serving.
