Apricot Walnut Crisp
| Topping | |
| 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) |
| Filling | |
| 3/4 | cup sugar |
| 2 | tablespoons cornstarch |
| 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
0 comments