Apricot Crisp Tart

Ingredients

• Unsalted butter (1/2 cup, cold and cubed)
• Salt (1/4 teaspoon)
• Ground cinnamon (1 teaspoon)
• Brown sugar (1/3 cup, packed)
• Rolled oats (1 cup)
• All-purpose flour (1 cup)
• Lemon juice (1 tablespoon)
• Granulated sugar (1/2 cup)
• Apricots (4 cups, pitted and sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced apricots, granulated sugar, and lemon juice. Toss gently to coat the apricots evenly with the sugar and lemon juice.
3. In another bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt until well combined.
4. Add the cold, cubed butter to the dry mixture. Using your fingers or a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.
5. Transfer the apricot mixture to a tart pan or pie dish, spreading it out evenly across the bottom.
6. Sprinkle the oat topping generously over the apricots, ensuring they are fully covered.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apricots are tender and bubbly.
8. Remove from the oven and allow to cool for a few minutes before serving.
9. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.