(Last Updated On: June 6, 2022)
This tart apricot crisp without oats is so delicious. It’s so simple to make too. Mix the fruit ingredients, pour the fruit into the baking dish, and sprinkle the crumble topping over the top of the fruit, then bake. How easy is that? Served with ice cream or whipped topping is a whole new experience of deliciousness you will certainly enjoy!
What’s in this Tart Apricot Crisp without Oats?
Well, we know for sure it doesn’t contain oats, but it does contain fresh apricots cut into cubes. Then, lemon juice, vanilla extract, cinnamon, and cream cheese are in the mix. And of course, the basics are flour, salt, butter, golden brown sugar, and granulated sugar. It’s a yummy combination!
Key Ingredients for Tart Apricot Crisp
- 3/4 cup of all-purpose flour
- 3/4 cup golden brown sugar (firmly packed)
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/2 cup of unsalted butter (room temperature)
- 4 ounces of brick cream cheese (room temperature)
- 12 Apricots (unpeeled – remove pits)
- 2 teaspoons of lemon juice
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of all-purpose flour
- 1/3 cup of granulated sugar
Step-By-Step Tart Apricot Crisp Instructions with Photos
Step 1. Preheat Oven
Preheat the oven to 400 degrees.
Step 2. Prepare the Topping
In a medium bowl put 3/4 cup of flour together with 3/4 cup of golden brown sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of cinnamon, then mix well until blended nicely.
Slice into pieces 1/2 cup of unsalted butter and 4 ounces of cream cheese. Then add the butter and cream cheese together with the flour mixture.
With your hands, a fork, or a pastry cutter, mix the sliced butter and cream cheese all together with the flour mixture until it turns into a lumpy crumbly mixture. Do not overmix. It should be lumpy and crumbly with bits of butter and cream cheese showing. Set the mixture aside for now.
Note: If you would like to add oats to this apricot crisp recipe, you certainly can. About 2/3 or 3/4 of a cup of rolled oats should do just fine. Add the oats last so as not to mush up the oats.
Step 3. Prepare the Filling
Wash 12 apricots, but do not peel them, remove the pit in each apricot, then cut the apricots into cubes or chunks. You can peel the apricots if you prefer to.
Add 2 teaspoons of lemon juice, 1/2 teaspoon of vanilla extract, 2 tablespoons of all-purpose flour, and 1/3 cup of granulated sugar together with the cut-up apricots.
Toss the lemon juice, vanilla extract, all-purpose flour, and granulated sugar together with the apricots until well blended
Step 4. Prepare the Baking Dish
Spread a thin layer of butter on the bottom and sides of a 9×13 inch baking dish. Pour the apricot filling evenly into the baking dish.
Step 5. Sprinkle on the Topping then Bake in the Oven
Sprinkle the crumbly mixture evenly over the top of the apricots. Put the apricot crisp into the oven at 400 degrees for about 40 minutes until the top is golden brown and the fruit is hot and bubbly.
Tart Apricot crisp – Straight out of the Oven.
This tart apricot crisp looks so amazing. It tastes so delicious. And it smells so wonderful. Apricot crisp is delicious all by itself or topped with a dollop of ice cream or whipped topping. It’s a tart yet sweet treat however you serve it. Enjoy!
FAQs for Tart Apricot Crisp without Oats
What is the Difference Between a Crisp, a Crumble, and a Cobbler?
The differences between fruit crisps, fruit crumbles, and fruit cobbler desserts are the toppings. These desserts are made in a baking dish or casserole dish that is filled with fruit as the base, with no bottom crust. Apples, peaches, apricots, blueberries, and raspberries, or a combination of fruits, can be used in these desserts.
For the toppings, a prepared flour mixture is poured, scooped, or sprinkled over the top of the fruit, then baked in the oven, letting the juices from the fruit bubble up, in, and throughout the topping.
- Fruit Crisp – A baked fruit-based dessert that is sprinkled with a streusel topping – a sweet crumbly topping made with basic ingredients – such as flour, brown sugar, butter, salt, and ground cinnamon, with rolled oats in the mix to give it a crispy crunchy texture when baked to a golden brown color. It is a drier flour mixture making it lumpy, crumbly, and easy to crumble up with your fingers.
- Fruit Crumble – A baked fruit-based dessert very similar to a fruit crisp topping but without rolled oats in the flour mixture. The flour mixture is not as dry, but close to it because it still has big lumps and clumps with a sweet buttery flavor.
- Fruit Cobbler – The topping on a fruit cobbler is more of a buttery biscuit type – thicker stickier batter – or it can be a cake-like batter that is a bit thinner than biscuit batter, usually with some sort of milk or buttermilk added. Usually, it is poured or scooped out over the fruit, with a cobblestone look after it’s baked. On the top of the crust, a light sprinkling of sugar and cinnamon, or just sugar can be added.
Is it Okay to Use Canned Apricots Instead of Fresh?
Yes, it is okay to use canned apricots instead of fresh apricots. Especially when fresh apricots aren’t in season. Depending on how much sugar is added to a can of apricots, you may have to use a bit less sugar for the filling in this tart apricot crisp recipe.
Final Thoughts for Tart Apricot Crisp
A delightful apricot crisp treat when you want to make something different for dessert for your family and friends. You can’t go wrong with this one. The cream cheese that is mixed into the crumbly topping makes it taste fantastic!
If you like cobblers, crumbles, and crisps, you are going to love this peach cobbler recipe too. A recipe my mother passed down to me! It’s amazing!
Tart Apricot Crisp without Oats
- Preheat the oven to 400 degrees.
- Add flour, golden brown sugar, salt, and cinnamon to a bowl. Mix well.
- Cut butter and cream cheese into slices, then add the butter and cream cheese together with the flour mixture.
- Use your fingers, a fork, or a pastry cutter and mix the butter and cream cheese with the flour mixture into a lumpy crumbly mixture. Do not overmix. Set aside until step 8.
- Wash the apricots, do not peel them, remove the pit in each apricot, then cut the apricots into cubes.
- Add the lemon juice, vanilla extract, 2 tablespoons of flour, and granulated sugar to the cut-up apricots. Toss until well blended.
- Spread a thin layer of butter on the bottom and sides of a baking dish. Pour the apricot filling evenly into the baking dish.
- Sprinkle the crumbly mixture evenly over the top of the apricots.
- Bake at 400 degrees for about 40 minutes until the top is golden brown and the fruit is hot and bubbly.
- Tart apricot crisp is extra delicious served warm with a scoop of ice cream or whipped topping.
- You can remove the peels from the apricots if you want to.
- You can add about 2/3 to 3/4 of a cup of rolled oats to the flour mixture topping. Add the oats to the flour mixture last so they don’t get mushed up.
- Always keep an eye on the oven towards the end of the baking time.