In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.





Instructions Checklist
  • Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.

  • Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.

Cook's Notes

While you're at it, make a double batch of the topping: Use half for the crisp, and freeze the remainder for another time. You'll be one step ahead of the game.

Reviews (1)

69 Ratings
  • 5 star values: 19
  • 4 star values: 23
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 0
Rating: 4 stars
Easy to prepare & very tasty, next time I will half the sugar amount though; it's a tad on the overly sweet side. Took the lazy route & used canned Apricots. I think this would be good with or without the Pine Nuts.