Strawberry and Apricot Crisp

Strawberry and Apricot Crisp

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.

Strawberry and Apricot CrispStrawberry and Apricot Crisp

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.

Strawberry and Apricot CrispStrawberry and Apricot Crisp 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 CrispStrawberry and Apricot Crisp

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.

  • http://www.ronniefein.com/ Ronnie Fein

    Love love love fruit crisps. I make them all year; summer with summer fruit, winter with apples and pears. Good dairy-free and also dairy, topped with ice cream. So luscious!

  • http://www.confident-cook.com/ Hindy Garfinkel

    I’m a huge fruit crisp fan and this combination sounds fantastic!

    • http://thekosherfoodies.com/ Jessica

      it was so good! made it for a shabbat dessert and there was NONE left.

  • http://Www.DinnerInVenice.com/ alessandra @DinnerInVenice

    This is the perfect time of year for fruit crisps! looks so good

  • Sina

    i love fruit crisps, I made a strawberry-blueberry one the other day. yum!

  • http://joyofkosher.com/ Tamar Genger

    I love crisps but never thought about making one with either of these fruits, love it.

  • Vicky

    Apricots and strawberries what a lovely combination! I really like the addition of coconut to the fruit.

  • LilMissCakes

    I love fruit crisps, I don’t even wait for dessert to eat them. This looks delicious.