This Apricot Crisp is made with fresh apricots tossed in sugar and almond extract and topped with a homemade brown sugar oat crumble. This rustic summer dessert is served with a big scoop of vanilla bean ice cream.
1lb.Fresh Apricots(about 10, pitted and cut into bite-size pieces)
½ to 1 teaspoonAlmond Extract
Heat oven to 375 degrees. In a bowl, toss bite-size apricots with sugar, almond extract, and cornstarch until coated.
In another bowl, toss flour, rolled oats, brown sugar, and melted butter.
Spray a 9 x 9 baking dish with non-stick cooking spray. Pour apricots into the dish. Top with crumble.
Place in oven and bake for 32-38 minutes or until the apricots are softened and the juices are bubbling on the sides of the baking dish. If the crumble starts to get too brown, cover with foil halfway through the baking time.
Let cool for at least 10-15 minutes for the juices to set up. Serve with vanilla bean ice cream.