Sweet, yet tart in every bite, this apricot crisp has lemon juice, vanilla extract, and cream cheese in the recipe. A crumbly topping baked to a golden perfection finishes off this delicious dessert.
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 mixture. Do not over mix. Set aside for now.
The Fruit Filling
Wash the apricots, do not peel them, remove the pit in each apricot, then cut the apricots into cubes. Note: You can remove the peels from the apricots if you prefer.
Add the lemon juice, vanilla extract, flour, and granulated sugar to the cut-up apricots. Toss until well blended. A slight bit of liquid will form in the bowl. This is natural.
Spread a thin layer of butter (or spray non-stick cooking spray) on the bottom and sides of the 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 Fahrenheit for about 40 minutes until the top is golden brown and the fruit is hot and bubbly.
Notes
Tart apricot crisp is extra delicious served warm with a scoop of ice cream or whipped topping.
You can add about 3/4 to one cup of rolled oats to the crisp topping mixture. Add the oats to the mixture last so they won't get broken into pieces.
Always keep an eye on the oven towards the end of the baking time.
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