Apricot Plum Brown Butter Crisp

By • August 16, 2015 0 Comments

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Author Notes: Crisp, so much quicker and juicier than pie, is for summer parties where laziness reigns, where the current moment feels uniquely illuminated, where life, for the moment, seems perfectly sweet. This crisp is all about the slightly tart, intense flavor of apricots and plums, rounded out with browned butter. There is a bit of ground cinnamon and ginger thrown in there, but the spice flavor is hardly noticeable, acting instead to bring a little warmth to the tart fruit. Though it should not need mentioning, I will state the obvious: ice cream is a perfect accompaniment (I suggest sesame or good old vanilla). The recipe is derived from Molly Wizenberg; she adapted hers from Marion Burros and Luisa Weiss. Katie Okamoto


Serves 6-8


  • 2 tablespoons tightly packed brown sugar
  • 1-1/2 tablespoons all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 ripe red plums, washed and cut into 1/4-inch thick slices
  • 5 medium-sized apricots, washed and cut into 1/4-inch thick slices


  • 3/4 cup granulated sugar, scant
  • 1 cup all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten
  • 7 tablespoons unsalted butter
  1. Preheat your oven to 375 degrees and position a rack in the center.
  2. In a large bowl, whisk together the fruit seasonings together—the brown sugar, flour and spices. Add the fruit and toss to coat evenly. Arrange the slices in a 9-inch pie pan. You’ll want to use a 2-inch deep one.
  3. In the same bowl, combine the granulated sugar, flour, cinnamon, baking powder and salt, whisking to blend thoroughly.
  4. Add the egg, using your fingers to mix it into the dry ingredients. It will stick to your hands, which is fun. In the end, you want moist lumps. Sprinkle this evenly over the fruit. Set the pie pan to the side.
  5. In a small sauce pan, melt the butter over low heat, stirring almost constantly. Do not leave the butter by itself. The butter will foam as it melts, then become clear, butter-fragrant and golden. This is the moment, because then, as you keep stirring, it will suddenly take on a nutty brown hue in the center of the pan and smell absolutely incredible, like caramel. Turn the heat off immediately and remove from the burner, and spoon this mixture evenly over the apricots and plums.
  6. Bake for about 35 minutes, or until the top has browned and the fruit is tender. Allow to cool before serving so the fruit has time to set and the flavors have intensified.

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