Easy Apricot Crisp

Apricot picking

Yesterday we were blessed with bounty from a friend’s apricot tree. When we got home we made some jam. But then in the midst of other busyness, my energy for the apricots kind of fizzled away. So from the last of the apricots that my kids had pitted for me, I made this easy crisp.  (Hopefully my apricot mojo will return soon, since I still have 5 boxes of apricots!)

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Easy Apricot Crisp

8 cups halved apricots, washed and pitted
1/2 cup white sugar
1 cup quick oats
1-1/2 cups brown sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1-1/2 sticks melted butter

Wash and pit apricots until you have about 8 cups. Toss with white sugar. Spread sugar/apricot mixture in a 9×12 casserole dish. Melt butter in a bowl in the microwave. In a medium bowl combine oats, brown sugar, flour, baking powder, and salt. Mix well. Add melted butter and combine until mixture resembles coarse crumbs. Sprinkle over the top of the apricot mixture. Bake for 50 minutes at 325 degrees. Serve warm or cool. Wonderful with ice cream or whipped topping.

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{ 17 Comments }

  1. I love all t hings apricot so am glad you are the one blessed with the bounty – ’cause it is hard enough losing weight without the burden of “Not wasting this lovely fruit” causing me to make a similar fruity tasty dessert and eating MOST of it! Don’t know if someone else has said this but when I read your blog – there are boxes with topics in them across the words of your blog – they are topics but instead of running down the side – they go across the page – is this intended? Have apricotty fun! PS – pineapple apricot is just delicious!

  2. Looks delicious!

    You could dry a bunch for granolas and things like that?

  3. Anybody else seeing oddness on the page? If so, could you tell me what browser you are using? IE? Firefox?
    Thanks,
    Mary

  4. OH, Mama. That sounds soooooooo delicious – I do love me some apricots. Seems like there’d be some sortof savory sauce for chicken and pork you could make from fresh apricots. I bet you could find a simple one and make a ton to can or freeze. Okay I have to go mop up the drool on my countertop now.

  5. It sounds yummy! I am going to experiment to make it gluten free. I’ll let you know what I come up with.

    Ps. I am using firefox and I don’t see any oddness on the page. Perhaps you should pass your new laptop to me. I don’t want you to have to struggle with oddness…lol

  6. Sounds yummy

  7. Hi Mary,

    I was looking for your email address and didn’t see it anywhere. I need to ask you a question about an orphanage in Ethiopia. Not sure if you can help me but you may know someone who can. You can email me at crouch.family@sbcglobal.net? I would really appreciate any help you can give me.

    Thanks,
    Julie

  8. I use IE and it looks perfect now! woo hoo!

  9. Sounds great! I make a similar recipe with sliced plums and it’s lovely!

  10. I’m making this today with the last of the apricots I picked last week (1/2 recipe, though). I’ve been making and giving away apricot jam. You know I’m not much of a canner, but I loved canning the jam, and all the jars sealed!!

  11. Sounds delicious – I do something very similar with blueberries and we serve it with ice cream.

    I’d love to make apricot jam. So far this year I’ve only made blueberry jam.

  12. I can’t even comprehend such richness, to have apricots from which to make jam and then to spend 8 CUPS of them in a crisp!

    Where I live I’ve never seen fresh apricots and in the store they are iffy and expensive!

    Looks like gold to me! Enjoy your richness!!!

    Blessings,
    Sandwich, who CAN buy nice peaches and who makes a nice peach cobbler

    • Carmon in Yakima says:

      You would love living in Yakima, Wa. We are just finishing up fresh apricots from the tree as well as nectarines, peaches,blueberries, cherries,tomatoes, and so much more the kids learn early to use such a bountiful harvest and store up for the winter.

  13. Going to give it a try right now. I am useing Google Chrome and the web site looks fine.

    We only get apricots about 1 in 3 years and this year is a beauty, Way more apricots will fertilize the ground than get put into the freezer or jars for jam. I’d send them to anyone if I could but you’d have mush no matter how I send them.

  14. Hi made this the other night when we had guest for dinner with custard, i used the last of the stewed apricots that i had in the freezer. Everyone ask for seconds but not enough left for a whole round of seconds. I made again tonight using Apples and a couple
    of handfuls of raspberries. Yummyyyyyyyyyyyyy! Absolutely Divine.

  15. Tried this recipe today (halved the butter and sugar and doubled the oats to meet our family’s preferences and make it a teensy bit more healthy) and it was a great way to use up the kilos of apricot a farming friend gave us! Tasty!

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