Crisp x 2: Apricot and Sour Cherry

We had some extra sour cherries sitting around and they don’t last long, so Chris and I made crisp. When in doubt, make crisp!

We made too much crisp topping so I sliced up some ripe apricots and made an apricot one too.


Apricot… we used too much cinnamon, I cut it in the recipe listed below.


Cherry. Note the extra juice in the bottom. Had I used a little corn starch that would have helped.

I used my large handled soup bowls (from Williams Sonoma – they are 5″ wide and 17 oz capacity). Each makes a crisp that serves 2, so this recipe really makes enough to serve 4 people.

Crisp topping:

  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1/2 stick butter
  • 1/2 tsp cinnamon

Fruit filling:

  • 2 cups sour cherries, washed and pitted (2 cups before pitting)
  • 1/2 tsp corn starch (optional, for cherries)
  • Almond extract (for cherries)
  • Vanilla extract (for apricots)
  • 3 apricots, washed and sliced


  1. Preheat oven to 350 F.
  2. Mix topping ingredients (excluding cinnamon) in bowl by hand making large chunks like crumb cake topping. Set aside.
  3. Optional: toss cherries with corn starch if you don’t want extra  juice in the bottom of the crisp bowl. I don’t mind it.
  4. Put cherries in one oven safe bowl and sprinkle with a few drops of almond extract (1/8 tsp).
  5. Put apricots in another oven safe bowl and sprinkle with a few drops of vanilla extract (1/8 tsp).
  6. Sprinkle half of topping over each bowl, try to keep larger chunks of topping like crumb cake.
  7. Sprinkle top of each with a little cinnamon.
  8. Bake for 30-40 minutes. The cherry took 35 minutes, the apricot 40 minutes.






Apricot Turnovers

Another example of my not having enough confidence to trust my instincts…

I did a quick search for apricot hand pies since I had a bumper crop from Fresh Direct (they couldn’t fulfill my request so they sent me a million apricots, which was nice) and they were ripening faster than we could eat them.

The recipe I found definitely needs tweaks… it called for too much lemon and additional zest, and would have used half of the apricots I had prepped for the amount of puff pastry that I used.

Here is the recipe as I will try it next time, but this is generally how I made it… next time I’ll add a little more sugar (which is reflected in the recipe here) and coarse sugar for the top (which I didn’t have -the granulated sugar just didn’t work as well), and I will omit the lemon zest and only add a tiny bit of lemon juice (also reflected below).

  • 1 box frozen puff pastry (Pepperidge Farm, both sheets), thawed on counter for 40 minutes
  • 3-4 large ripe apricots, chopped small
  • 3 tbsp sugar
  • 1 tsp corn starch
  • 1 tsp fresh lemon juice
  • pinch salt
  • turbinado sugar for top
  • 1 egg, beaten, for wash

Thaw puff pastry as directed (about 40 minutes on counter). While you’re waiting, chop the apricots, and mix with the granulated sugar, starch, salt, and lemon juice and let it sit a bit while the dough defrosts and the oven preheats (to 375 F).

Lightly roll out pastry dough a little bit then cut each sheet into 4 large squares (not perfect squares, but it’s close), leaving a total of 8 squares. Brush 2 edges of each with egg  and put 1/8 of fruit mixture (large spoonful) into center. Fold into triangle and seal edges with tines of fork. Poke a couple of small holes in top of each turnover with very sharp knife or clip with scissor, then brush with egg wash and sprinkle with turbinado (large crystal) sugar.

Bake for 25-30 minutes until golden brown and bubbling. Let cool to room temp or else you will burn your mouth on the molten fruit inside!

Makes 8 turnovers.

I only took the photo after I had given the guys the best looking ones. Gotta love having a basement full of nerds for taste testing!  🙂


Yummy… notice that I cooked them on parchment paper (hooray easy cleanup!) and that a little of the apricot filling squirted out of it in the back!

Apricot Jam

We had some apricots that were starting to get soft but were delicious, so I decided to make a mini-batch of  jam. This was incredible. The flavor is nothing like store jam. The apricot flavor is really strong and a little tangy… excellent.
These were organic apricots so I didn’t peel them and I didn’t want to waste a packet of pectin on such a small amount, so I just cooked it longer so that it would jell nicely. It was perfect.
It made a single half-pint jar (almost), and we made it last until the weekend. Yum.  🙂

4 ripe apricots (don’t need to peel these if organic and washed)
4 tbsp sugar
1/2 tsp lemon juice

Chop apricots, add to saucepan, add sugar and lemon juice. Cook over medium heat, bring to a rolling bubble, and cook for 20 minutes, or until thick and jelled. Add to sterilized jars while hot (this will create a seal).