Apricot Raspberry Crisp

If we’re being completely honest here, and I think that we’ve known each other long enough for total transparency, fruit crisp is not really about the fruit. The fruit is just a vehicle for the buttery, crumbly crisp topping. Right?

My crisp topping incorporates butter, brown sugar, rolled oats, flour, a healthy pinch of salt and a lavish amount of toasted nuts. Today I opted for pistachios. I think they pair perfectly with apricots.

The topping comes together quickly, using your hands in a big bowl. Maker a double batch of the topping and store the extra in the freezer so you can make a crisp whenever the urge hits. It’s great in the fall with apples or pears and cranberries in the winter.

https://youtu.be/FVaoXEsgoWg

No need to peel apricots, just pit and dice. The amount of sugar you add will depend entirely on how ripe your apricots are. Start with 1/4 cup of sugar and taste. You can always add more. I like to thicken my crisp with Minit Tapioca. It does not make the juices cloudy like flour would. It’s available in the supermarket in the same aisle as Jell-O.

2 thoughts on “Apricot Raspberry Crisp

  1. Vivian

    Looks lovely! Have you tried a peach/plum combo? I love peaches in all forms but wondering if there would be too much liquid. Maybe more tapioca needed.

    Reply
  2. saltandserenity Post author

    Thanks Vivian. Yes, peaches are a bit juicier than apricots. I would add another tablespoon of the tapioca. Go wild with peaches. It’s now or never. Too short a season!!

    Reply

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