Apricot Blueberry Crisp
This Apricot Blueberry Crisp is the epitome of a summer dessert - fresh, fruity and oh so sweet! I promise it's a crowd pleaser!
Servings: 6 people
Ingredients
- 1 1/2 cups apricots, sliced (about 4 apricots)
- 3 1/2 cups blueberries (fresh or frozen)
- 1/2 cup white sugar
- 1 tbsp cornstarch
- juice of 1/2 lemon
- 1/2 cup oats
- 1/4 cup brown sugar
- 2 tbsp ground almonds (can sub in flour)
- 1/4 cup walnuts, chopped finely
- 1 pinch salt
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350F.
- In a cast-iron skillet, add sliced apricots and blueberries.
- Toss with sugar, cornstarch and lemon juice until all fruit is coated. You may need to mix with a spatula to ensure even distribution.
- In a small bowl, combine oats, brown sugar, almond flour, walnuts and salt. Add in melted butter and mix to coat.
- Top fruit with oat mixture.
- Bake for 40-45 minutes until fruit is soft and saucy and oat topping is golden brown.