Apricot Walnut Crisp
|3/4||cup all purpose flour|
|3/4||cup old fashioned oats|
|1/2||cup (packed) golden brown sugar|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon fine sea salt|
|1/2||cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes|
|3/4||cup chopped walnuts (about 3 ½ ounces)|
|1/4||teaspoon ground cinnamon|
|Pinch of fine sea salt|
|2¼||pounds apricots (about 12 large), halved, pitted, cut into 1/2 inch cubes (about 6 cups)|
|Vanilla Ice Cream|
For topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
Do ahead: Can be made 1 day ahead. Cover and chill.
For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
6 to 8 Servings