No-Bake Strawberry-Apricot Crisp

No-Bake Strawberry-Apricot Crisp
Servings: 8 Prep 20 mins Chill 1 hr


  • 1 17 ounce can apricot halves in heavy syrup
  • 3 cups strawberries, hulled and halved (1-pint basket)
  • 1/4 cup packed light-brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
Crisp Topping:
  • Crisp Topping:
  • 14 gingersnaps (4 ounces)
  • 1 tablespoon light-brown sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons sliced almonds

Make It

1. Drain apricots, reserving 1/2 cup of the syrup. Quarter the apricot halves; combine with the strawberries in a medium-size bowl.

2. Stir together the reserved apricot syrup, sugar, cornstarch and ginger in small saucepan. Heat over medium heat, stirring, until thickened and boiling. Add to the strawberry mixture, gently stirring to blend. Scrape mixture into 8 x 8 x 2-inch square baking dish.

Prepare topping:

3. Place gingersnaps, sugar and cinnamon in heavy plastic bag. Secure end; rap with rolling pin until cookies are coarsely crushed (about 1/2-inch pieces). Add almonds. Sprinkle over fruit mixture. Refrigerate 1 hour before serving. Makes 8 servings.