I made this Apricot-Cherry Crisp a few weeks ago, but realized that I’d never posted about it. The recipe comes from Deborah Madison’s “Local Flavors”, and while it’s not an entirely vegan cookbook, many of the recipes are easily adapted.
I was really excited to try this recipe since I love both cherries and apricots, though I’ve never really baked with apricots before. I think the only change I made to this was to increase the amount of “crisp”, which I often do with recipes like this one.
So how did it taste? To be honest, it was just a little bit tart for me. I’m guessing the main reason for this was the fact that the apricots I used just weren’t sweet enough, but with really ripe fruit, I think this would be mind-blowingly delicious.
Don’t get me wrong, it was really tasty regardless, but if you know me at all then you know that I’m super picky about desserts. The recipe itself is great (and totally vegan if you substitute non-dairy margarine for the butter – easy!). Another great fix for this if you do find yourself with under-ripe fruit would be to smother it in some non-dairy ice cream or whipped coconut cream.
I’m excited to try this one again with some super sweet fruit. I think it would also be great using other summer fruits, and since peaches are my favorite, I might have to use them in place of the apricots. What’s your favorite fruit-based dessert?