Apricot Crisp


Apricot Crisp


  • 4 to 5 lbs. Apricots (10-15 apricots)
  • Zest from 1 Lemon
  • 1¼ cups sugar
  • 1 cup light brown sugar, packed
  • 1½ cups plus 3 tablespoons all purpose flour
  • ½ pint blueberries/raspberries
  • ¼ teaspoon salt
  • ½ pound of cold unsalted butter, diced


  1. Preheat pellet grill or oven to 350℉. Grease the baking dish or cast iron skillet with butter.
  2. Peel apricots and slice them into thin wedges and place into a large bowl.
  3. Add to the bowl of apricots: lemon zest, ¼ cup of sugar, ½ cup brown sugar and 3 tablespoons of flour.
  4. Mix well and gently stir in blueberries/raspberries. Let the fruit mixture sit for 5 minutes.
  5. After letting the fruit mixture sit for 5 minutes, pour into baking dish or cast iron skillet
  6. To prepare the crisp topping: Use an electric mixer, combine 1½ cups of flour, 1 cup sugar, ½ cup brown sugar, ¼ teaspoon salt, and ½ lb of cold, diced butter. Mix on low until the butter is in pea sized pieces and the mixture is crumbly.
  7. Sprinkle crisp mixture evenly over the fruit in the baking dish/cast iron skillet.
  8. Bake at 350℉ for 1 hour, or until the fruit mixture is bubbling and the top is browned and crisp.
  9. Serve with vanilla ice cream and enjoy!

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