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Recipe Collection

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Prep time: 15 mins

Cook time: 50 mins

Yield: 6-8 servings

What is one to do with a 12-pack of black velvet apricots one has never heard of? Make a healthy crisp, of course! I’m no longer afraid to buy large containers of in-season, ripe fruit. In my family we can eat one of these crisps every day. Note that plums and apricots don’t release much juice when cooked, making flour less necessary. If you use any berries (or pears or apples), use a touch of flour. As you increase the quantity of berries, increase the amount of flour. I bought pears the other day that turned out to taste like mealy cardboard. I cooked them into a crisp, and the pears tasted like candy.


  • Filling
  • 4 large plums, cut in thirds or quarters, skin on
  • 4 large black velvet apricots, cut in thirds or quarters, skin on
  • 1 cup blueberries, raspberries and/or strawberries
  • ¼ teaspoon cinnamon
  • 1/8 cup all-purpose or brown rice flour.
  • Streusel
  • ½ cup old-fashioned oats (use gluten-free if needed)
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon almonds or pecans, ground finely, or flax seed meal
  • 1 cup applesauce
  • Regular or vegan whipped cream (optional)
  • Regular or vegan (such as coconut) vanilla ice cream (optional)


  • Preheat oven to 350 degrees if using a glass dish or 375 for metal. Spray a deep pie plate with non-stick spray. Place plums and apricots on the bottom of the pie plate until the entire bottom is covered and the fruit is packed in tightly. Add berries on top. Sprinkle cinnamon, then flour over the fruit. In a small bowl, combine all ingredients for the streusel, except the applesauce. Mix well. Add the applesauce to the streusel mix last, stirring to mix it in completely. Spread the streusel topping evenly over the top of the fruit filling. If you don’t have quite enough to cover all the fruit, leave the edges without topping. Quickly spray the top of the streusel with your non-stick spray. Bake for 50 minutes uncovered until fruit is bubbling. Allow the crisp to cool for 10 minutes before eating.

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