Strawberry, Rhubarb and Apricot Crisp

by Laura

Usually, when it comes to warm fruit desserts (pies, crisps, etc.), my favorite part is the non-fruit aspect (the crust or crumble). This crisp's fruit to crumble ratio is about 1:1, making it not the healthiest choice, but delicious. Serve it warm over vanilla ice cream.

Put leftovers on yogurt and call it breakfast.

Adapted from Bon Appetit



Summer fruit is here!

Summer fruit is here!

1/2 stick cold butter cut into small pieces

1/2 cub brown sugar

1/3 cup flour

1/2 cup old fashioned rolled oats

1/4 tsp ground cinnamon

1/8 tsp salt

1/3 cup toasted pine nuts

Fruit Filling:

4 apricots pitted and cut into small pieces

1 large basket of strawberries hulled and cut into small pieces

One rhubarb stalk cut into small pieces


1/2 cup sugar

Juice of half of a lemon

1 tsp cornstarch

1/4 tsp salt

Preheat oven to 350. Combine all crumble ingredients in a bowl until each little piece of butter is coated in the dry ingredients. Refrigerate at least 30 minutes (up to overnight).

Butter or spray your pie plate. Mix all filling ingredients and transfer to the baking dish. Top evenly with the prepared crumble and place in the oven until crumble is browned -- about 40 minutes. Let it cool 15 minutes and serve over vanilla ice cream while still warm.

Strawberry, Rhubarb and Apricot Crisp

Strawberry, Rhubarb and Apricot Crisp