Monday, October 4

Apricot Crisp with Sweetened Cream

I still had some apricots frozen in my freezer and with our beef, I'm a little short on space.  So last night, I pulled out my last bag of frozen apricots and decided to make a crisp.  I had made an apricot crisp shortly after we first got the apricots, following a recipe I found online.  I wasn't too thrilled with it, so I decided to wing it this time and do my own thing.  It turned out pretty good if I do say so myself.

Apricot Crisp with Sweetened Cream

Heat oven to 350 degrees and spray an 8 x 8 glass baking dish with cooking spray or rub down with butter and set aside.


2 pounds apricots, sliced in half and pitted
1/3 cup + 2 tbsp. dehydrated cane juice (brown sugar would work as well)
1/3 cup + 1 tbsp whole wheat flour (all purpose would work too, although with this, you can't even tell the difference)
1 tsp. cinnamon
1/3 cup cold butter, cubed
1/3 cup rolled oats

Toss sliced apricots with 2 tablespoons cane juice and 1 tablespoon flour.  Layer face down in baking dish.  In a separate bowl, mix remaining cane juice, flour, and cinnamon.  Cut cold butter cubes into dry mixture until it resembles course crumbs.  Mix in oats to butter mixture.  Sprinkle dry mixture over apricots evenly.  Bake for 25-35 minutes or until crisp is browned on top and apricots have heated in center of dish.  Note: if using frozen apricots as I did, the baking time will take much longer--about an hour and ten minutes. 

In order to consume a little less sugar, I have been using whipped cream instead of ice cream, as it calls for a lot less sugar.  I came up with this a few weeks ago and we are loving it.  You can also prepare this while the crisp is baking. 

Sweetened Cream

1 1/2 cups heavy cream (don't use ultra is some good info as to why)
1 tbsp. real maple syrup
1 tsp. vanilla

Using an electric mixer with a whisk attachment (you could do this by hand, but why?) mix cream, maple syrup, and vanilla until cream holds a soft peak.  Note: don't over beat or it will turn to butter.  Don't ask how I know. 

Serve crisp warm with a dollop of cream and sprinkle with additional cinnamon for garnish if desired.  Enjoy!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

Hearth 'n Soul Recipe Swap 


Melinda said...

I've never had an apricot crisp before - but it sounds really good!

Angel Reuther said...

So it wasn't too tart this time? :) HeHe I still enjoyed it.

Jackie said...


No, tossing with the sugar helped easy the tartness a lot. :)

Miz Helen said...

Your crisp looks great. I just love apricots.
Thank you for sharing.

Melynda said...

What a lovely dessert! Thanks for sharing, I think I could make this with poached dried apricots, since I missed out on the fresh ones when they were in season.

Butterpoweredbike said...

Thanks for sharing your recipe with the Hearth and Soul hop. I like the idea of using sweetened cream instead of ice cream. It's easy to eat a bunch of ice cream with dessert. My neighbor has an apricot tree, heavy with fruit, which is leaning over my fence. I don't know if they'll have time to ripen before we take a heavy frost, but I sure would love to use some to make this crisp!

Arnold said...

This looks superb. I like the idea of the maple syrup you add to the cream. Thanks for this.

Christy said...

Most of the best foods happen when you toss caution to the wind and go with your gut - and this looks like a sure winner! The cream sounds heavenly! Thanks for linking this to the hearth and soul hop!

cheryl@scrapaddict4sure said...

I never heard of a apricot crisp but this looks really good thanks for sharing this recipe.Winging it is a good thing.

girlichef said...

Well...of course you can say so yourself ;) I say it looks amazing...that topping is so tempting! I'm making a crisp today after seeing yours. YUM! Thank you for sharing this with the hearth and soul hop this week!


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