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.

What makes this French Antilles Coconut Flan (Flan Coco) special? 

The singularity of the French Antilles Coconut Flan is in its texture, which divides itself into two different layers while baking. The shredded coconut magically separates to float to the surface and creates a biscuit-like crust.

Once flipped upside down, the flan showcases two different layers: a luscious creamy flan topped with caramel and a soft shredded coconut biscuit at the bottom. I love the contrast of these two textures!

This Coconut Flan is an easy, light and refreshing tropical dessert that’s welcome anytime during Spring and Summer. I love that it is also naturally gluten-free and a great dessert to make ahead. It can be kept in the fridge for up to 3 days.

Can you make this coconut flan ahead of time?

Yes, you definitely can. The flan actually needs at least 4 hours to fully set before it is served. This makes it the perfect make-ahead dessert. 

How to Keep this Coconut Flan? 

• Any leftovers? You can keep the flan in an airtight container in the fridge for up to 4 days. 
• I do not recommend to freeze this coconut flan. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Cooking notes & Substitutions:

• I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
• Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
• Use the freshest eggs possible. 
• If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
• Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
• Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.

More French desserts you may like: 

• Classic French Crème Brûlée
• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Classic Cherry Clafoutis
• Strawberry Flaugnarde
• Classic French Lemon Tart

I hope you’ll love this French Antilles Coconut Flan as much as I do! If you have any questions, please leave a comment. 

French Antilles Coconut Flan (Flan Coco)

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 40 voted )

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 
3 large eggs
1  tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the caramel:
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.

Step 1 – Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.

Step 2 – In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).

Step 3 – Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.

Step 4 – When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.

Sprinkle with shredded coconut before serving. 

The post French Antilles Coconut Flan (Flan Coco) appeared first on Pardon Your French.

So when I opened my friend Marie’s new cookbook “Simply Citrus “ and spotted this Coconut Lemon Bars recipe – described as a delicious, dairy-free, exotic variation of the timeless classic –  (and with no meringue topping!), I simply knew I had to try it.

And, although for some French bakers making a butter-free crust may sound like blasphemy, I honestly did not miss the dairy at all. 

I have been following Marie’s blog Food Nouveau for a while now and I simply love her approachable tone and easy-to-follow recipes. So far, I haven’t tried one of her recipes that did not turn out absolutely perfect (which is a huge positive for me – one that makes me want to revisit one’s blog over and over again).

Just two weeks ago, I made her textbook Banana Bread recipe for the first time; and yes indeed, it gave me THE perfect Banana Bread (you have to try it!).

“Simply Citrus” will be released on March 6^th, 2018, and Marie was so kind as to send me a copy as a preview. It is a great book – bright, colorful, beautifully-photographed (by the talented Catherine Côté), and full of fresh looking, delightful recipes.

I have already spotted a few of my soon-to-become favourites, including a Mile-High Lemon and Mascarpone Crêpe Cake and cute little Sesame Kumquat Financiers (I will definitly try these ones next, as soon as I can get my hands on kumquats.)

Following the aura of her blog, Marie’s recipe for these Coconut Lemon Bars was easy to follow and made every step flow naturally one after the other.

The addition of shredded coconut in the crust offers a delicate crispness and the coconut oil builds a delicate richness that balances with the tartness of the lemon notes. The filling is perfectly-textured, smooth yet firm, and not-too-sweet. Surprisingly in France, bakeries offer lemon pies on the sweeter side – which I am not a huge fan of – but this filling was spot-on. 

Cooking notes

• For serving, Marie garnishes the bars with toasted unsweetened shredded Coconut. I have used (untoasted) unsweetened shredded coconut and placed a nice slice of toasted coconut on each bar (just because this is what I had in my pantry). 

If you try this Coconut Lemon Bars recipe let us know! Leave a comment or share a photo tagging @pardonyourfrench or @Foodnouveau on Instagram. 

Bon Appétit!

Coconut Lemon Bars

Print Recipe

Serves: 12 bars Prep Time: 1 hour + 2 hours 1/2 (for cooling) Cooking Time: 30-38 minutes 30-38 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Crust
3⁄4 cup all-purpose flour
3⁄4 cup toasted unsweetened shredded coconut
1⁄3 cup powdered sugar
1 tablespoon cornstarch
1⁄4 teaspoon kosher salt
1⁄4 cup melted coconut oil

Filling
3⁄4 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
3 large eggs
2 teaspoons finely grated lemon
zest (about 1 lemon)
3⁄4 cup freshly squeezed lemon juice (about 3 lemons)

To serve
Powdered sugar
Toasted unsweetened shredded Coconut

Instructions

Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper, letting it overhang on two sides (this will make it easier to pull the squares out later).

Crust - In a medium bowl, combine the flour, coconut, powdered sugar, cornstarch, and salt. Stir the oil into the flour mixture until fully incorporated. Place the dough into the prepared pan, and firmly press down all the way to the sides. Bake the crust until it just starts to brown around the edges, 15–20 minutes.

Filling - In a medium bowl, whisk the sugar, cornstarch, and salt until well combined. Add the eggs, one at a time, whisking until each one is fully incorporated before adding the next. Add the lemon zest and juice; whisk until the mixture is completely smooth. Pour the filling over the hot crust. Bake until the filling is just set, 15–18 minutes. The filling should start to turn golden around the edges, and the center should be a bit jiggly (it will firm up as it cools). Let the squares cool completely to room temperature, and then refrigerate for 2 hours before cutting.

Just before serving, dust the bars with powdered sugar and garnish with coconut.

Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith. Pre-order the book and get a free eBook by filling out the form after you place your order.

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