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Apricot crisp from www.healthygreenkitchen.com
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Recipe for Fresh Apricot Crisp

Slice the apricots in half, and remove the pits, before you measure the 5+ cups needed to make this recipe.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 servings


  • *5 heaping cups of halved and pitted fresh apricots or use 2 1/2 cups apricots and 2 1/2 cups of another fruit, such as peaches, plums, or nectarines
  • *2/3 cup fair-trade organic sugar (or coconut sugar or another unrefined, granulated sugar), divided
  • *1 tablespoon fresh lemon juice
  • *1 cup organic rolled oats (real, thick oats: not the quick-cooking sort; be sure to use certified gluten-free oats if you avoid gluten)
  • *1 teaspoon ground cinnamon
  • *1/2 teaspoon fine sea salt
  • *1/4 cup 1/2 stick cold, organic butter, cut into about 8 small pieces


  • 1. Preheat oven to 350 degrees F.
  • 2. In a large bowl, combine the sliced apricots with 1/3 cup of the sugar and the lemon juice. Mix well. Transfer the apricot mixture to the bottom of a 9x13-inch baking pan.
  • 3. Make the crisp topping by first combining the oats with the rest of the sugar, the cinnamon, and the sea salt in a small bowl. Add the butter pieces and work them in with your (very clean!) fingers until the crisp topping resembles coarse crumbs. You want some small rounds of butter to still be palpable/visible. Spread the crisp topping evenly over the apricots.
  • 4. Bake for 35-40 minutes or until the fruit is very soft, the fruit juices are bubbling, and the crisp topping is lightly browned and very fragrant. Enjoy as is, or with plain or vanilla yogurt. For dessert, top with some homemade whipped cream (or whipped coconut cream) or vanilla ice cream (though it's cool with me if you want to eat ice cream at breakfast).