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.
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.
