Peach and Apricot Crisp with Cashew Oat Topping
A delicious way to enjoy the tastes of summer
ID © Tetiana Chuhunova | Dreamstime.com
For the Fruit
- 5 cups peaches, apricots, and plums
- 1⁄2 cup packed light brown sugar. Use 1⁄3 cup if the fruit is very sweet
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cornstarch or arrowroot
- 1⁄2 tsp cinnamon
- 1⁄4 tsp ground cardamom
- Pinch of fine sea salt
- 1 tsp vanilla extract, optional
For the Topping
- 1⁄2 cup raw cashews, coarsely chopped
- 1 cup old-fashioned rolled oats
- 1⁄3 cup all-purpose flour
- 1⁄3 cup packed light brown sugar
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp fine sea salt
- 6 Tablespoons cold unsalted butter, cut into small pieces
- Toast cashews. Preheat oven to 375°. Spread chopped cashews on a small baking sheet and toast for 5-7 minutes, until fragrant and lightly golden. Watch sheet carefully; cashews can burn quickly. Set aside pan.
- Pit and slice the fruit. In a large bowl gently toss fruit with brown sugar, lemon juice, cornstarch, cinnamon, cardamom, salt, and vanilla, if using. Let stand for 5 minutes while you make topping.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use fingertips to work it into dry ingredients until irregular crumbs and small clumps form. Fold in toasted cashews.
- Transfer fruit and all juices into a 9-inch square baking dish, spreading into an even layer. Scatter topping generously over fruit, leaving some larger clusters intact.
- Bake for approximately 35-40 minutes, until the top is deeply golden and the juices are bubbling around the edges and through the topping. Let the crisp cool for at least 15 minutes before serving. Serve warm or at room temperature.
This crisp can be paired with vanilla ice cream or plain Greek yogurt. The amount of sugar used is intentionally flexible. If peaches are very ripe, the recipe will need considerably less sugar than underripe or firm fruit. To determine how much sugar you need, taste the fruit before adding in the sugar. Start with a 1⁄3 cup if it is already quite sweet. For the best contrast in texture, don't finely chop the cashews or crumble the topping too uniformly. A mixture of crumbs and larger clusters gives the finished crips its character!
398 Calories, 5 g Protein, 59 g Carbohydrates, 6 g Fiber, 17 g Total fat (10 g sat, 5 g mono, 1 g poly), 108 mg Sodium
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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