apricot berry crumble

This might be the easiest way to get dessert on the table, and given we’re entering hotter months, I doubt you want to spend more time in your (most likely) hot kitchen. The topping and the filling come together in minutes, are quickly thrown together, and baked into a sublime result.

Is this a crumble or a crisp, and what, if any is the definition? I suppose it doesn’t matter if the result is as good as what you’ll get once you pull this fragrant mess out of the oven. I guarantee there’ll be no leftovers, and your guests will ask for the recipe.

Here, the fruit of choice is apricots and strawberries, but I’ve made this with a mix of various berries (frozen will work, too, but add a few more minutes to the baking time), as well as the late-spring classic of strawberries and rhubarb. In fact, I most often make this crumble without apricots, as they are available for a few short weeks, and are usually so prohibitively expensive, it seems a shame to cook them instead of eating them out of hand.

I return to this dessert throughout the year, but Memorial Day weekend seems particularly appropriate to kick off the summer by pulling this together. My favorite thing about this recipe might be that you need hardly a recipe, nor any equipment, to pull this together, which means amazing, delicious, low-effort dessert is yours for the taking, whether you’re in your own kitchen or a rental somewhere relaxing. And yes, in case you’re wondering, the recipe is easily doubled or tripled, so if you have to feed a large party, stick this recipe in your back pocket and I guarantee you’ll return to it over and over.