Teresa's Recipes
Old-Fashioned Apricot Crisp Pudding
Indulge in this Old-Fashioned Apricot Crisp Pudding, a delightful dessert that brings together the tantalizing sweetness and tanginess of ripe apricots, a perfectly crisped oat topping, and a silky-smooth vanilla pudding base. This classic dish, dating back to the 19th century, will take you on a nostalgic journey to Grandma's kitchen, where simple ingredients transformed into unforgettable treats.
Ingredients
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 2 cups Milk
- 1/2 cup, cold and cubed Unsalted butter
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Brown sugar
- 1 cup Rolled oats
- 1/2 cup All-purpose flour
- 2 tablespoons Lemon juice
- 1/2 cup Sugar
- 2 cups, sliced Apricots
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 15g
- Carbs: 55g
- Protein: 7g
- Sodium: 150mg
- Sugar: 35g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced apricots, sugar, and lemon juice. Toss to coat the apricots evenly. Transfer the mixture to a 9-inch square baking dish.
- In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Mix until well combined.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat topping over the apricot mixture in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the apricots are tender.
- While the crisp is baking, prepare the pudding. In a saucepan, heat the milk over medium heat until it starts to steam. Be careful not to let it boil.
- In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Remove the pudding from the heat and let it cool slightly.
- Serve the warm apricot crisp with a generous dollop of the creamy pudding on top. Enjoy immediately for the best taste!
Tips
- For a vegan version, substitute the milk with a plant-based alternative and use a vegan butter substitute. Replace the egg yolks with a blend of cornstarch and water to thicken the pudding.
- For an added crunch, consider adding chopped almonds or walnuts to the oat topping.