Summer is the perfect time to enjoy fresh fruit desserts. And this Rhubarb and Apricot Crisp is a great example of that. It is slightly tart with the Rhubarb yet the perfect amount of sweet with the ripe apricots and sugar. The vanilla bean ice cream pairs well with crisp.
Rhubarb and Apricot Crisp
CeceliasGoodStuff.com | Good Food for Good People
- 3 cups rhubarb, sliced
- 2 pounds ripe apricots, seed removed and sliced in half
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon salt
- 2 cups old-fashioned quick cook oatmeal
- (2 stick) unsalted butter, melted for 45 seconds on high in microwave
- Garnish: Vanilla bean ice cream
- Preheat the oven to 350 degrees F.
- Put the apricots and rhubarb in a large mixing bowl and add the lemon juice, sugar, flour, and cinnamon.
- Toss well and then pour into a 9” x 12” x 4” baking dish.
- For the topping: combine the flour, sugars, salt, oatmeal, and butter a large mixing bowl and mix until the mixture is well blended.
- Sprinkle over the fruit, covering the fruit completely.
- Bake for 45 -50 minutes or until the top is brown and the fruit is bubbly.
- Serve warm with vanilla ice cream.
- Please place the crisp on a lower rack when baking. It has a lot of sugar in the topping so it may brown quickly if placed on a higher oven rack. You may also place a piece of foil over the top loosely to keep it from getting to brown - but do so after the fruit has started bubbling.
Rhubarb Apricot Crisp is perfect for a summer dessert option.
Fresh Rhubarb and Apricots for the Crisp
CeceliasGoodStuff.com | Good Food for Good People
When cooking with rhubarb – you need to know that is it TART! If you like tart tasting foods then you will surely enjoy rhubarb. The sugar does help calm the tartness – but it is still slightly tart.
Fresh Rhubarb and Apricots for the Crisp
CeceliasGoodStuff.com | Good Food for Good People
Thanks to my sister Penny for the delicious fresh apricots. She grew these herself. And let me tell you they were so gooooood! The fresh rhubarb was from my garden. It is an heirloom variety so it doesn’t get red like some other varieties of rhubarb.
Rhubarb and Apricot Crisp
CeceliasGoodStuff.com | Good Food for Good People
The topping is sweet and slightly crispy – thus the name “Crisp” – watch when baking to not burn the topping. The topping is a combination of flour, oats, sugar, butter and cinnamon. It does have a lot of sugar in it so cook it on a lower rack when baking to prevent it from browning too quickly.
Rhubarb Apricot Crisp Topping
CeceliasGoodStuff.com | Good Food for Good People
This is a great recipe for a dinner party – the recipe makes about 12 servings – maybe more if you serve smaller portions and serve it with vanilla bean ice cream.
Rhubarb and Apricot Crisp
CeceliasGoodStuff.com | Good Food for Good People
The thing about any fresh fruit dessert is that it tastes great any time of day. I like eating it with coffee for breakfast. (I usually skip the ice cream.) I know I am not alone on this, my friends have confessed they do the same. Wink, wink – you know who you are.
Rhubarb Apricot Crisp
CeceliasGoodStuff.com | Good Food for Good People
I love sharing my passion for good food and creating recipes. I hope they will inspire you to cook and create memories with your family and loved ones.
Thanks for stopping by, Cecelia Dardanes
CeceliasGoodStuff.com | Good Food for Good People
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