Cherry Apricot Almond Crisp (2024)

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ByLisa LottsPosted onJune 30, 2017April 1, 2023Updated onApril 1, 2023

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Just one look at this crisp and you know you have to make it, right? The fruit is oozing sweet juices, the crumbly cinnamon crisp, is practically tickling your nose with itsspicy baked aroma. Come on, it’s calling you.

Apricots are temptingly fragrant and ripeat this time of year. Cherries are everywhere. And did I mention thealmond crisp topping? Let’s start your grocery list now: Apricots, Cherries, Sliced Almonds…

Not convinced? Well, think about this,in a few months (and it’ll go by before you know it), we’re going to be shifting from luscious summer fruit into fall — apple, pear and dare I say, pumpkin season. Good, yes,but your summer fruit opportunity will have passed.

And you won’t be able to get a decentapricot, much less cherries (that aren’t imported from South America) once the kiddies head back to school. The moment is ~~ripe~~, right!

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When I was growing up, fruit crisps were a constant in our house. Probably because they are simple to put together and so homey and satisfying to eat… Like pie, but with more juicy filling – and no infernal dough to roll out.

Speaking as a person with a love/hate relationship with pie pastry, I definitely see the advantages of a crisp.

Be warned, this crisp didn’t last long in our house – and it’s just the two of us!

P.S. It goes without saying that a scoop of vanilla, peach, cherry vanilla or butter almond would be welcome accompaniments to this fruit-packeddessert.

I was out of ice cream, so a little whipped cream (the real stuff) made a irresistibly pillowy topping!

More cherry desserts:

Dried Cherry Pecan Cardamom Cookies
Cherry Peach Crisp
Glazed Cherry Almond Coffee Cake
Cherry Blueberry Pie
Cherry Chocolate Chip Cookies
Cherry Amaretto Crunch Ice Cream

Cherry Apricot Almond Crisp

Crispy, sweet, tangy and fruity – the ultimate summer crisp! Even better with a scoop of vanilla!

Author: Lisa Lotts

Course Dessert

Cuisine American

Keyword apricots, cherries

Dietary Restrictions Egg Free, Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

INGREDIENTS:

For Filling

4 apricots halved, pit removed, thinly sliced
3 cups cherries stemmed and pitted, halved
1 lemon
¼ cup white sugar
¼ teaspoon cinnamon
2 teaspoon cornstarch
1 tablespoon water

For Topping

½ cup brown sugar
½ cup all purpose flour
¼ teaspoon salt
¼ teaspoon cinnamon
½ stick chilled unsalted butter cut into small cubes
½ cup oatmeal
¼ cup sliced almonds

DIRECTIONS:

Preheat oven to 400 degrees.
In a large bowl combine apricots and cherries. Using a microplane, zest the half the lemon and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add white sugar and cinnamon to fruit. Toss to combine. Set aside.
In a medium bowl combine the brown sugar, flour, salt and cinnamon. Add butter. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add oatmeal and almonds. Toss to combine.
Make a slurry by mixing the cornstarch and water in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there’s not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. Fruit mixture will thicken.
Transfer the fruit mixture to an 8×8 ceramic baking dish. Sprinkle the streusel topping over the fruit. Bake for 15 minutes, then turn the dish around 180° in the oven. Bake for another 10 minutes until fruit is bubbly and syrupy and topping is evenly browned.
Let the crisp rest for about 10 minutes before scooping into shallow bowls. Serve with ice cream or whipped cream.

NOTES:

Advantages of arrowroot according to Wikipedia: This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it’s a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they’re frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it’s not a good thickener for dairy-based sauces, since it turns them slimy.

NUTRITION:

Don’t Forget To “Pin It” For Later!

4.46 from 11 votes (3 ratings without comment)

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I actually made this recipe twice. The flavor of this combination is five stars. I did have difficulty with some of the streusel sinking into the fruit filling, so I will add more thickener next time to help keep the topping “afloat”.
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You’re so right – gotta get those summer fruits while you can! This crisp looks so delicious! I’d like to try it with the apricot!
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1. I hope you do! Apricots are tangy which makes this crisp less of a sweet bomb and more interesting to me.
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Oh, my! This crisp looks amazing. I’m really excited to try it because of the apricots, which I’ve never worked with before, and the slivered almonds. Cherries, OF COURSE, are also THE MOST. And further, you’ve given me the perfect reason to go out and buy more arrowroot powder!
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Your fruit crumble looks totally delicious. Such a lovely mix of fruits, absolutely perfect for the season. It is the kind of dessert that you really look forward to and always manage to clear your bowl!
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1. That’s true — leftovers are never an issue!
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I love making fruit crumbles but haven’t tried them with summer fruit, they’re usually more of an autumn/winter thing here. I know what you mean about saving rolling out pastry though. I love making shortcrust pastry, but with a toddler around there’s never the time. I even make savoury crumbles now.
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1. I want to hear about your savory crumbles!
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This looks absolutely delicious! I’ve never put cherries and apricots in the same dish, but now that I see it, I think it’s brilliant, You’ve got me thinking of possibilities way beyond desserts too! (Moroccan cooking comes to mind.)
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1. Absolutely — I can see them studding a savory rice dish or stuffed into poultry.
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Yum. I haven’t made crisp with apricots. But now I am going to right that oversight! Your recipe looks so delicious! And I too like crisps since I don’t make pie crusts, at least not well!
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1. I love to eat crust, just hate to make it! Crisps are a happy medium.
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Pinning it as well. Lovely recipe..Plan to make it for my hubby soon. He will love it.
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1. Please let me know how he likes it — you too, of course!
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I was actually salivating as I read this post, those two fruits look incredible together ~ the sweet tangy flavor must be amazing!
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1. You nailed it Sue! Sweet and Tangy!
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This is the most gorgeous crisp ever! I never thought of pairing cherries and apricots – sounds amazing!
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I just finished off mass quantities of stone fruit the other day (cherries, apricots, peaches), and I guess it’s time to go back to the store! This looks yummmmm (and I’m not ready for pumpkin season yet!!!)
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1. Don’t you love stone fruit?! I thought this would be a good one for the 4th of July celebration!
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Oh wow! I love your description in the beginning. It is spot on. This crisp sounds incredible with a scoop of vanilla ice cream.
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it looks delicious!
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Yummy!!!
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