Plum Apricot Crisp

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This recipe is a good start but could use some refining. (That said, I'm grateful it exists since my sweetie had come home with pounds of fresh plums and apricots, when I'd needed dried! I'd say that the filling would be better if you used tapioca rather than flour with the fruit. I can taste the flour, whereas the tapioca I always use when making my strawberry rhubarb pie disappears and creates the needed base to coalesce the fruit. I also added more oatmeal, butter, and brown sugar to the topping, and that helped. The fruit is very tart, so a good vanilla ice cream with it is a must.

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Nice recipe. I followed people's advice and put less flour for the topping, but it is still a little bit too much. Everything else is great and tastes yummy. I added a little bit of lemon juice with the plums, but that's it. Good recipe.

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Excellent recipe! After baking, i turned on the broiler to make the top extra brown and crispy and it came out great.

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While I did only use apricots no plums I think the real problem resided with the crumble toping. The toping didnt contain enough brown sugar and butter or you could say had too much flour. The crisp was tart with just the apricots but still tasted ok.

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It was very easy to make! My family, including my "death by chocolate" husband, loved eating it! They have asked for it again and again!

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My co-workers and I enjoyed this fruity treat. i do suggest using a little bit more cinnammon for the topping or maybe adding some to the fruit.

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this recipe was simple to prepare and the topping is so versatile. i can't wait to substitute other fruits as they come in season. the perfect dessert for any time of year and especially great for family get-togethers and holiday parties. to be for formal, you could serve individual portions in crocks or ramekins. pure enjoyment--i can't believe it's "light"!