Apricot Crisp Cake
This delicious apricot crisp cake combines the flavors of sweet apricots and a crunchy oat topping.
Ingredients - Serves 8
- Vanilla ice cream - For serving
- Unsalted butter - 1/2 cup, cold and cubed
- Salt - 1/4 teaspoon
- Ground cinnamon - 1 teaspoon
- Brown sugar - 1/2 cup
- Rolled oats - 1 cup
- All-purpose flour - 1 cup
- Granulated sugar - 1/2 cup
- Lemon juice - 2 tablespoons
- Apricots - 4 cups, pitted and sliced
Let's Get Started
- Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
- In a large bowl, combine the sliced apricots, lemon juice, and granulated sugar. Toss to coat the apricots evenly.
- In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt.
- Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Spread the apricot mixture evenly in the greased baking dish.
- Sprinkle the oat topping over the apricots, covering them completely.
- Bake for 35-40 minutes, or until the topping is golden brown and the apricots are tender.
- Remove from the oven and let cool for a few minutes.
- Serve warm with a scoop of vanilla ice cream on top.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 5g
- Sodium: 200mg
- Sugar: 25g