Apricot Crisp with Maple Oat Crumble
A healthier recipe for apricot crisp, sweetened with pure maple syrup and topped with a crunchy whole wheat oatmeal crumble. Serve it warm with yogurt for breakfast, or top with ice cream for dessert.
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Equipment
- 9 Inch Pie Pan
Ingredients
Apricot Filling
- 1 tbsp unsalted butter, softened
- 6-8 ripe apricots
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground allspice
- ¼ tsp ground cinnamon
Crumble Topping
- ¾ cup whole wheat flour
- ¾ cup old-fashioned rolled oats
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ¼ cup pure maple syrup
- ½ tsp vanilla extract
- 5 tbsp unsalted butter, melted
Instructions
Apricot Filling
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Brush the softened butter into the pie pan or baking dish.
- Cut the apricots in half and remove the pits, then arrange the apricot halves (or chop them into bite sized pieces) in the pie pan (see notes).
- Drizzle the apricots with the maple syrup and vanilla, then sprinkle with the allspice and cinnamon.
Crumble Topping
- In a bowl, combine the flour, oats, salt and cinnamon.
- Add the maple syrup, vanilla and melted butter, and stir until moistened and crumbly. Sprinkle the topping over the apricots.
- Bake the apricot crisp for about 40-45 minutes, until the topping is crisp.
- Let cool for several minutes, then serve warm with vanilla ice cream.
Notes
- I didn't peel the apricots, but if the peel bothers you, you can blanch the apricots first, then slip off the peel before cutting them.
- While I liked the look of the apricot halves with the crumble topping, it's easier to eat (especially for kids) if you chop the apricots, so I'd recommend chopping them instead of leaving them whole.
- This is not intended to be a very sweet dessert, so if you want it sweeter, feel free to add several tablespoons of brown sugar to both the apricots and the crumble topping. If you add sugar, it will likely draw out more juice from the apricots, and you may need to also add a thickener, such as a tablespoon of flour or corn starch, sprinkled over the bottom of the pan or tossed with the apricots.
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