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.

A Crisp or a crumble – do you know the difference? 

In France, I grew up preparing and eating what we call in French “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving 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. A crisp topping is typically less dense and more crisp (hence the name), while a crumble tends to be more “cakey”.

Choose the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are:

• Jonagold
• Braeburn
• Honey Crisp
• Mutsu
• Pink Lady
• Northern Spy
• Granny Smith 

You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

More cooking notes:

• Make sure you use Gluten-free old-fashioned oats, such as Bob’s Red Mill.
• For the ground almonds, blanched or un-blanched both work
• For slicing the apples, use a very sharp kitchen knife or a mandolin.
• I love pecans in this crisp topping. The taste and texture pairs perfectly with the apples and cinnamon. Walnuts would work perfectly too if you prefer.
• The baking dish I used for these photos is 8”x11” and it was perfectly sized.

I hope you’ll love this Gluten-Free Apple Crisp recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Apple Breton Pound Cake 
• Apple Cinnamon Galette 
• Classic French Apple Cake
• Orange Yogurt Cake 
• Salted Butter Breton Sables

Gluten-Free Apple Crisp

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 lbs (900g) baking apples
2 tbsp (30ml) lemon juice
½ tsp ground cinnamon
¼ cup (85ml) honey

For the crisp topping:
1 ½ cup (140g) Gluten Free Old Fashioned or Rolled Oats
½ cup (50g) ground almond
½ cup (55g) pecans, coarsely chopped
¼ cup (50g) brown sugar (light or dark)
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup (170g) unsalted butter, cold and cubed.
(Optional) For serving: crème fraiche.

Instructions

Step 1 – Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices by hand or by using a mandolin. As you go, place the apple slices in a large bowl with the lemon juice and toss them to coat (so the apples don’t brown). Add the cinnamon and honey, and toss again to coat evenly.

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

Step 2 – In a large mixing bowl, combine the oats, ground almond, pecans, brown sugar, cinnamon and nutmeg. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Step 3 -Place the apples in a large baking dish. Sprinkle the topping evenly over top of the apples. Do not pack it down.

Bake for 45-50 minutes, until the topping is golden.

Let the crisp rest for 15 minutes before serving. Serve in individual bowls, on its own and with a dollop of crème fraiche on top.

The post Gluten-Free Apple Crisp appeared first on Pardon Your French.

A Crisp or a crumble – do you know the difference? 

I actually pondered first about what to call this recipe. A crisp or a crumble? In France, I grew up preparing and eating “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving 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.

So, if like me you didn’t know the difference, now you know!

The Recipe

This Strawberry Rhubarb Crisp is one of the simplest recipes that came out of my kitchen in a while. I love how it’s quick to make, simple and doesn’t need to look perfect. I’d even say the more rustic it looks, the better!

The filling is a great way to marry rhubarb and strawberries, which are two star produces of Spring and early Summer. Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. For the topping, the use of oats, walnuts and plenty of butter guarantees a crisp topping to create a scrumptious contrast with the tender, juicy filling.

Cooking notes:

• Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.
• The rhubarb needs to sit for at least 15 minutes in sugar before combining it with the strawberries. This initial step is essential – do not skip it! It will cut some of the tartness of the rhubarb and it will also allow the rhubarb to render some juices, to avoid having a liquidy fruit filling once cooked.
• Likewise, do not get tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling.
• I often use the oats that I have on hand, which are instant oats or rolled oats – and I think they both work great here. However, avoid steel cut oats.
• I love walnuts in this crisp topping. The taste and texture pairs perfectly with the strawberry rhubarb filling. Pecans would work perfectly too (1/4 cup)

I hope you enjoy this Strawberry Rhubarb Crisp as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Raspberry Jam Swiss Roll
• Raspberry Jam-Filled Sable Sandwiches
• Spiced Berry Jalousie Tart
• Lemon Poppy Seed French Yogurt Loaf

Strawberry Rhubarb Crisp

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

For the filling:

1lb (0.45kg) rhubarb, sliced in ½ inch thick pieces (ends removed, no leaves)
1lb (0.45kg) strawberries, hulled and quartered
½ cup (100g) white sugar
2 tbsp (15g) all-purpose flour
1 tsp vanilla extract

For the crisp topping:
¾ cup (95g)  all-purpose flour
¼ (50g) brown sugar
¼ (50g) white sugar
¼ tsp salt
½ tsp cinnamon powder
¼ tsp fresh grated nutmeg
¾ cup (75g) oats (rolled or instant)
6 tbsp (85g) unsalted butter, cold and cubed
¼ cup chopped walnuts (or pecans)

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C)

For the filling:

Combine the rhubarb slices with ¼ cup (50g) sugar in a bowl. Set aside for 15 minutes, so the rhubarb renders some juice.

In the meantime, in another bowl, combine the strawberries, ¼ cup (50g) sugar, flour and vanilla extract. Transfer the rhubarb into the bowl of strawberries, using a slotted spoon so all the juice remains in the bowl.  Carefully toss everything until evenly coated. Transfer the fruit mixture to an ungreased 2-quart baking dish.

For the crisp topping:

In a large bowl, combine the flour, brown sugar, white sugar, salt, cinnamon, nutmeg and oats. 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. Add the chopped walnuts and toss to combine.

Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.

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

Let cool for at least 15 minutes before serving.  

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! 

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The post Strawberry Rhubarb Crisp appeared first on Pardon Your French.