Apricot Crisp
Prep Time
50 minutes
Number of Servings
6
Ingredients

Filling

  • 5 cups fresh apricots (about 15), pitted and halved (no need to peel)
  • 1 Tbsp fresh lemon juice
  • [q:1/4] cup honey
  • 1 Tbsp cornstarch
  • [q:1/2] tsp ground ginger
  • [q:1/2] tsp ground cinnamon

Topping

  • 1 cup old-fashioned oats
  • [q:3/4] cup flour
  • 3 Tbsp brown sugar
  • [q:1/4] tsp salt
  • 6 Tbsp unsalted butter, cubed
Directions
  1. Preheat oven to 350˚. Grease an 8x8-inch baking dish and set aside.
  2. Gently toss halved apricots with lemon juice, honey, cornstarch, ginger, and cinnamon. Spread apricots in baking dish.
  3. In a medium bowl, mix together oats, flour, brown sugar, and salt.
  4. Add butter cubes to oat mixture. Using your fingers, work butter into oat mixture until clumps begin to form and butter pieces are reduced in size.
  5. Sprinkle oat topping over apricots. Bake 35 to 40 minutes, or until filling is bubbly and topping is golden brown.
Nutrition Info
388 Calories, 8 g Protein, 61 g Carbohydrates, 28 g Total sugars (16 g Added sugars), 6 g Fiber, 14 g Total fat (8 g sat), 103 mg Sodium, [nutrition:2] Vitamin A, B1 (thiamine), Phosphorus, [nutrition:1] Vitamin C, E, Iron, Magnesium, Potassium, Zinc