A 9 1/2″ shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.
In this crisp, the apricots hold their shape. The strawberries, in contrast, become sauce like.
- 2 oz cold unsalted butter, cut into small pieces
- 1/2 cup packed light-brown sugar
- 1/3 cup all purpose flour
- 1/2 cup old- fashion rolled oats
- 1/4 tsp ground cinnamon
- 1/8 tsp course salt
- 2 oz pinenuts, toasted(1/3 cup)
- 1 lb apricots, pitted and cut into sixths (about 2 cups)
- 12 oz strawberries (about 15) hulled and halved, or quartered if large
- (about 2-1/2 cups)
- 1/2 cup sugar
- 2 tsp zest and lemon juice
- 1 tsp cornstarch
- Pinch of salt
1 pint strawberry or vanilla ice cream
- Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps.
- Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
- Preheat oven to 350 degree.
- Butter a 9 1/2 inch shallow round baking dish or pie plate.
- Combine all filling ingredients in another medium bowl.
- Transfer to baking dish and top with crumble.
- Bake until bubbling in centre and crumble is browned, about 40 minutes.
- Let cool at least 20 minutes.
- Serve warm or room tempreture with ice cream.
- Note: you can use 12oz of dried apricots if you can not get fresh apricots.
- Cut apricots into quarters and soak it in cold water for 5 hours or overnight.
- Drain the water and use them as fresh apricots.