Nothing beats a rustic, laid back summer dessert made with the best seasonal fruits! And for this, I think a fruit crisp always fits the bill. It’s one of my favorite desserts to make during Summer as it’s quick and easy, which means less time in the kitchen and more time outside.

I have always loved the effortlessness of making a fruit crisp and how it doesn’t need to look perfect. I’d even say the more rustic it looks, the better!

This Fresh Apricot Crisp is also the perfect way to showcase the ripe, sweet stone fruits. Since a crisp is less elaborate than a tart or a pie, it allows the fruits to shine on their own.

A crisp or a crumble: what’s the difference? 

Before we dive into this recipe, do you know the difference between a crisp and a crumble? Although they are quite similar and equally delicious, crisps and crumbles do have one slight difference!

In France, I grew up preparing and eating “crumbles” – and that was the only name I ever knew. But when I moved to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert.

But as I did more research, I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats.

Ingredients you need for this Fresh Apricot Crisp

This Fresh Apricot Crisp is a quick and easy dessert to whip up, that only requires apricots and a handful of staple ingredients – all of which you probably already have in your fridge or cupboard. I really love the simplicity of this rustic dessert.

1. Apricots. Fresh, seasonal apricots yield the perfect tartness and amount of natural sweetness. You need about 2 pounds of apricots, cut into slices. Make sure you rinse them off beforehand.
2. Honey. 2 tablespoons of honey are all you need to sweeten the filling, since ripe apricots are naturally sweet enough.
3. Cinnamon powder. It adds a nice touch of warmth to the fruit filling and the crisp topping too.
4. Cornstarch. Although optional, I like to add 1 tablespoon of cornstarch in the filling to ensure it turns soft and almost jammy.
5. Flour. All-purpose flour is best here.
6. White sugar. You need granulated sugar for the topping.
7. Salt. Always a great ingredient to enhance all the flavors.
8. Oats. You can opt for old-fashioned rolled oats for a crunchy crisp. That said, quick oats work great too for a lighter crunch.
9. Grated coconut. This is my personal touch; which complements the taste of the apricot perfectly. Make sure you choose it unsweetened. You can skip this if you don’t like coconut.
10. Unsalted butter, cubed. You need to use very cold butter to create a great crumbly, crisp texture. My tip here is to take the butter out of the fridge, cut it in cubes and then place it back into the fridge for at least 30 minutes before using it in the recipe.

Common Questions

Can I replace fresh apricots with canned apricots?

Yes, in the winter or when apricots are not in season, you can replace the fresh apricots with canned apricots. Canned apricots are usually preserved in syrup, so I recommend you drain and rinse the apricots thoroughly before using them – or the crisp may end up too sweet.

What type of oats are best for the crisp topping?

Old-fashioned oats give a crunchy texture that’s great for this crisp topping. But I also sometimes use quick oats, which work great for a slightly less crunchy texture but lighter. Avoid steel cut oats.

Can I replace the shredded coconut with something else?

Yes, absolutely. I personally think the coconut is lovely in this crisp recipe as it pairs perfectly with the taste of the apricot and provides a subtle crunch too.

That said, you can replace the coconut with more oats (same quantity) or ground nuts such as walnut, pecan or almond (same quantity).

Can I omit the cinnamon powder?

Yes, you can omit the cinnamon if you are not a fan of the taste – although it is very subtle in this recipe. If you prefer, you can replace the cinnamon with ginger powder, which complements the flavor of stonefruits nicely.

How to store this Fresh Apricot Crisp

• Chill it. After making (and enjoying) this Apricot crisp – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze it.I don’t recommend freezing this crisp. The filling will likely get soggy when thawing. 

Baking tips:

• • If you prefer, you can use white sugar instead of honey for the apricot filling. Another option is to use maple syrup (same quantity) which complements the taste of apricots perfectly too. Lastly, you can also skip on the honey or sugar, but do know the filling may taste a bit tart.

• • As you make the crisp topping, it will seem like a lot. Keep in mind it will sink down slightly into the soft apricot filling as it bakes.

• • The baking dish I used for these photos is 8”x 8” and it was perfectly sized.

Fresh Apricot Crisp

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the filling:
2 lbs (900g) apricots, halved and pitted
½ tsp cinnamon powder
2 tbsp (40g) honey
1 tbsp (10g) cornstarch

For the crisp topping:
¾ cup (95g) all-purpose flour
¼ cup (50g) white sugar
¼ tsp salt
½ tsp cinnamon powder
¾ cup (75g) oats (rolled or quick)
¼ cup (25g) grated coconut
6 tbsp (85g) unsalted butter, cold and cubed

Instructions

Pre-heat your oven to 350°F (180°C), with a rack in the middle. 

For the filling:

Cut each apricot half into 4 slices (equals out to 8 slices/apricot). Combine the apricot slices in a bowl with the cinnamon, honey and cornstarch. Toss gently until evenly coated and the cornstarch is wet.

For the crisp topping:

In a large bowl, combine the flour, sugar, salt, cinnamon, oats and coconut. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Transfer the apricots into a baking dish. Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.

Bake for 45 minutes, until the topping is golden and the apricot underneath is bubbly.

Let cool for at least 15 minutes before serving.

The post Fresh Apricot Crisp appeared first on Pardon Your French.

Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and pears.  

In this personal variation, I perfumed the batter with almond extract and topped it with shaved almonds for extra-crunch. The rest of the recipe is very classic, and honestly, ridiculously easy to make. The batter has a delectable, soft and tender flan-like texture that melts on the tongue, while the apricots offer big clusters of sweet and tart flavors.

This Apricot Almond Flan is put together in less than 10 minutes and bakes for 1 hour. It is very simple, inexpensive and seasonal. Rustic French baking at its best! 

How to make this Apricot Almond Flan (Flaugnarde)

The recipe begins by making a very simple batter from flour, sugar, eggs and milk. This batter is also flavored with vanilla extract and almond extract.

Apricots are then simply halved and pitted, and placed at the bottom of a buttered baking dish/skillet. I like to use a skillet to create golden, caramelized edges, but you can opt for the baking dish of your liking – be it round, square or rectangular.

The batter is then poured over the apricots, to almost cover them. For extra crunch, I sprinkle a handful of shaved almonds on top. This goes in the oven and bakes until the batter is barely set in the middle (still with a slight jiggle) and the edges are puffed and golden.

The flan will be puffy right when out of the oven, and will deflate as it cools – like a Dutch baby pancake. You can enjoy the Flaugnarde still warm or cool.

My Cooking tips

• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• This recipe works well with apricots, peaches or plums. Feel free to adapt it to whichever fruits are in season, just always make sure the fruits are ripe. In the Fall, try this recipe using sliced apples or pears.
• You can skip on the almond extract and shaved almonds if you want to keep the recipe classic and traditional. You can also substitute the almond extract for other flavoring agents, such as a splash of Cognac or Kirsch.

I hope you’ll love this Apricot Almond Flan (Flaugnarde) as much as I do! This is a simple, fuss-free dessert that is perfect to enjoy during the end of the Summer and making the most of stone fruit season. 

I prefer it served warm as it is softer and more comforting – although it is also very good at room temperature or cold (best enjoyed the same day though).

You may also like:

• • Poached Pear Vanilla Yogurt Cake 
  • Orange Yogurt Cake 
  • Breton Pound Cake 
  • Apricot Olive Oil Cake 
  • Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Apricot Almond Flan (Flaugnarde)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

½ tbsp. unsalted butter, for greasing your dish
1 cup (250ml) milk (2% or whole)
3 large eggs
1/4 cup (50g) sugar, plus 1 tbsp for sprinkling on top
1 ½ tsp vanilla extract
1 tsp almond extract
1/2 cup (62.5g) all-purpose flour
1/4 tsp salt
300g medium-sized apricots, halved and pitted
2 tbsp shaved almonds

Instructions

Make sure you read the cooking notes before you start.

Preheat the oven to 350°F (180°C). Generously butter a 8-9 inch circular pie dish or skillet.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract. Sprinkle the flour and salt gradually, whisking continuously to avoid lumps and until smooth.

Place the halved apricots on the bottom of the prepared dish. Pour batter over top and sprinkle with the shaved almonds.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges, and the center looks set but still with a little jiggle.

Transfer to a cooling rack. The Flaugnarde will deflate as it cools and firm up in the center. 

Serve warm or cool, cut in slices. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

Recipe adapted from my Classic-French Cherry Clafoutis and inspired from this article. 

The post Apricot Almond Flan (Flaugnarde) appeared first on Pardon Your French.

Olive oil cakes are deeply anchored in Mediterranean baking traditions, and France is no exception. I actually remember one of the first cakes I ever made on my own as a child, being a simple olive oil cake with orange zest. It was easy to achieve and resulted in a delicious, simple cake, with big flavors. And still today, I definitely think a good olive oil cake is a must in one’s baking repertoire. 

Beyond traditions and big flavours, olive oil cakes are possibly so popular because of their versatility and countless variations – which makes it easy to make one for every season. For winter, I would go for a chocolate olive oil cake (a recipe I still have to share on this blog). But today, in the midst of Summer and on the verge of stonefruit season, I opted for Apricots as the perfect jewels to shine in this simple cake. I also used almond milk (instead of yogurt, which is often used in French recipes) for the cake to remain dairy-free.

The herbacious aroma of the olive oil melds beautifully with the eartiness of the ground almonds and sweetness of the apricots. The crumb is tender and moist, adorned with a slightly crackling top.

Simple and etheral, it is a perfect cake for warm-weather gatherings. I topped mine with crushed pistachios, but a dusting of powdered sugar would have been great too.

Cooking notes:

• The fruits – This dairy-free Olive oil cake is versatile and can be adapted in many ways. It works amazingly with apricots, with any other stone fruits (ie. peaches or plums) and any other fruits really (ie. apples or pears). Use fresh fruits only – no canned or frozen fruits, as they would release too much liquid, which the cake’s delicate crumb won’t be able to cope with.
• The Olive Oil – Using a good quality Olive Oil will give you greater results for this recipe (even though I realize not everybody can afford using premium olive oil on a daily basis). You can opt for Extra Virgin Olive Oil for big fruity notes or Olive Oil for a lighter taste.

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 60 Minutes 60 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

3/4 cup (150 g) sugar (+ 1 tbsp, for topping)
Zest of 1/2 lemon
2 large eggs
3/4 cup (190 ml) almond milk (or cashew/coconut milk)
1/2 cup (125 ml) olive oil, plus more for pan
1 tbsp almond extract
1 cup (140g) all-purpose flour
3/4 cup (75g) almond flour
1 1/2 tsps baking powder
1/2 tsp baking soda
Large pinch of sea salt
6 apricots, halved and pit removed

2 tbsp finely chopped pistachios, for topping
Powdered sugar, for topping

Instructions

Preheat oven to 375F (190C). Line a 9-inch cake pan with a circle of parchment paper at the bottom and brush sides and bottom with a bit of olive oil.

In a large mixing bowl, mix the sugar and zest together with your fingers, until the sugar feels moist. Whisk in the eggs, almond milk, olive oil and almond extract. In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Add the liquids into the dry ingredients and whisk to combine.

Pour the batter into the prepared cake pan. Top the cake with the halved apricots – make a pattern by arranging the fruits shoulder to shoulder, in a circular motion and overlapping slightly (insides facing up). Sprinkle the top of the cake with the 1 tbsp of sugar and 1 tablespoon of chopped pistachios.

Bake the cake for 55-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and let cool completely. Once cooled, cover with the chopped pistachios and a dusting of powdered sugar.

If you try this Apricot Almond Olive Oil Cake recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Apricot Almond Olive Oil Cake (Dairy-Free) appeared first on Pardon Your French.