Dessertscoleycooks5.0
Strawberry Rhubarb Apricot Crisp
This sweet-tart fruit crisp combines the best spring and early summer produce into one irresistible dessert.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- spatula
- pan
- baking sheet
📝 Preparation Steps
1
Preheat the oven to 375 degrees. Grease the bottom and sides of a 9-inch pie plate or similar sized dish with 1 tablespoon softened butter.
softened butter (for greasing)1 tablespoon
2
In a large bowl, combine the rhubarb, strawberries, apricots, salt, sugar, and cornstarch. Use a rubber spatula to mix until everything is fully coated, then transfer to the pie plate.
apricots (pitted and sliced (about 4 medium))2 cupscornstarch1 tablespoon
3
Wipe out the bowl, then add the granulated sugar, brown sugar, cardamom, salt, cinnamon, flour and oats. Mix to combine.
4
Melt 7 tablespoons of butter in a small pan over medium heat. Swirl it around until it foams, then keep an eye on it. It will begin to turn a few shades darker and smell nutty.
5
Turn off the heat as soon as it turns brown, then pour it over the oat mixture, being sure to scrape out every last bit of browned milk solids. Mix until it forms a crumbly topping.
6
Spread the crumble over the fruit mixture to cover completely.
7
Place the dish on a foil lined baking sheet to catch any spills, then bake for about ⏱️ 40 minutes, or until the top is browned and the fruit is bubbling.
8
Let cool for about ⏱️ 30 minutes, then serve warm with vanilla ice cream.
Nutrition Facts
calories
397 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
5 g
sugar Content
37 g
sodium Content
217 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
40 mg
carbohydrate Content
61 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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