"The perfect taste of summer. A wonderful homey dessert"
Raspberry and Apricot Oat Crisp
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Prep time 25mins
Cook time 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 pounds halved and pitted apricots
- 2 cups raspberries
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons honey
- 1 tablespoon vanilla paste
- 3 sprigs of fresh thyme
- 2/3 cup brown sugar
- 3/4 cup flour
- 3/4 cup old fashioned oats
- 1/2 cup sliced almonds
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup (1 stick) frozen unsalted butter
Method
Step 1
Preheat oven to 350°F.
Step 2
Heat the sugar, water, honey, and vanilla paste together in a small saucepan. Add the thyme, lemon juice and a pinch of salt to the syrup and let the mixture steep for 10 minutes.
Step 3
Place the apricots and raspberries in a cast iron skillet or 10 inch baking dish. Spread the fruit out in an even layer. Remove the thyme from the syrup and pour over the fruit.
Step 4
For the topping, stir the brown sugar, flour, oats, almonds, salt, cinnamon and nutmeg together in a mixing bowl. Grate the frozen butter over the dry ingredients and toss it together. Sprinkle the topping evenly over the top of the fruit.
Step 5
Bake until golden brown and the filling is bubbly, about 45 minutes. Cool slightly before serving. Serve with whipped cream or ice cream.