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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Crisp toppings may vary as to how much sugar, butter, oats, nuts, and flour they contain, but one thing's for sure: All have a crumbly topping that crisps up during baking. Ingredients:
3/4 cup all purpose flour |
3/4 cup old-fashioned oats |
1/2 cup (packed) golden brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon fine sea salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes |
3/4 cup chopped walnuts (about 3 1/2 ounces) |
3/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon ground cinnamon |
pinch of fine sea salt |
2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups) |
vanilla ice cream |
Directions:
1. For topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
2. Do ahead: Can be made 1 day ahead. Cover and chill.
3. For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
4. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
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