This Sesame Tofu is deliciously savory and has all the trappings of another takeout favorite,  Sesame Chicken! The tofu is crusted in sesame seeds and pan-fried until crispy and golden, then tossed in a classic sweet sesame sauce!  Our Perfected Sauce The key to a great sesame sauce, whether for sesame tofu or sesame chicken, […]

A few days ago I ran into our neighbor, who kindly invited us for dinner this weekend. She was the first neighbor we met in the building, over our shared back wall, and we hit it off, right off the bat. People in Paris can have complicated (or, um…thorny) relationships with neighbors, which I wrote about in my book L’Appart. But we scored with this one. We now trade keys, look after each other’s apartments when one of us goes away, accept packages for each other, and even call on each other if there’s an emergency.

I offered to make dessert and decided to scoop up as many of the beautiful fresh apricots I could find, let them ripen a few days, and turn them into a fruit crisp, which are called crumbles in France. That’s a term picked up from our neighbors in England — un crisp doesn’t come off the tongue as readily as un crumble, but both sound a little funny to me with a French accent. But now that I’m on the 🇫🇷 team here, I call them crumbles, too.

But for now, I’m going to write them as crisps, and this is my favorite, go-to crisp topping. What makes it extra-crisp is the addition of polenta. It’s from my book Ready for Dessert, which is subtitled my “best” recipes, and it really is the best crisp topping, if I do say so myself.

Get Ready for Dessert

I use very coarse, stone-ground polenta since that has the most crunch, although regular polenta works well, and while I’m not as much of a fan of instant polenta as others are around here, that works too, as does cornmeal. As for the nuts, I generally go with almonds since they go well with stone fruits, but you can use walnuts or pecans if you prefer.

When I wrote my first book, back in 1999, I assumed people didn’t have food processors, although I think they may be more common these days? My KitchenAid food processor* has a broken bowl so the handle is filling with gunk, and they don’t sell replacements. I miss having a classic Cuisinart food processor, which I had in the States, and it was really a workhorse in the kitchen. (Even Wirecutter agrees with me.) But they’re not available in France.

I’m thinking of springing for a Robot-Coupe, although with a starting price of €1200 ($1390) 💸 I’m going to hang on to my food processor until the day dies, then consider my options.

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While I prefer to mix the topping in a food processor, you can also mix it in a stand mixer with the paddle attachment, or by hand if you chop the nuts first. When I make it, I pulse all the dry ingredients until the mixture is sandy, then add the butter and pulse it rapidly a few more times, just until I see small clumps sticking together. I like large, discernible bits of crisp topping in the finished crisp rather than a smooth, sandy texture.

Ice cream, of course, is the preferred pairing with a warm fruit crisp. I just happen to have a lot of ice cream in my freezer at the moment, but the one I’m going to bring is the leftover apricot kernel oil ice cream that I made to impress a chef friend who came to make an upcoming video with me.

Ice Cream Recipes

That was one of those recipes I shared back in 2008, when a few companies were making apricot or plum kernel oil, which has become harder to find. Some of it is sold for cosmetic purposes and isn’t intended for food use. I used the last of my bottle, but Vanilla, Cinnamon, White Chocolate-Fresh Ginger, or Malted Milk ice cream are great accompaniments, or just serve the crisp warm with a pitcher of cold heavy cream on the side.

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Apricot Cherry Crisp

Eight servings

We’re fortunate to have a lot of fresh apricots available to us right now, but if you want to swap in slices of nectarines or peeled peaches, reduce the sugar in the filling to 2 tablespoons. In place of the cherries, feel free to swap in blackberries, blueberries, or raspberries, or just use more apricots.

In place of the kirsch and almond extract, you can use 1 teaspoon pure vanilla extract, total. You can make the topping up to one week in advance and refrigerate or freeze it.

Topping

3/4 cup (110g) flour

2/3 cup (100g) polenta

1/2 cup (65g) lightly toasted almonds, walnuts, or pecans

1/2 cup (90g) packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons (4 ounces, 115g) unsalted butter, cubed and chilled

Filling

6 cups (3 pounds, 1.4kg) sliced, fresh apricots (cut into 1-inch/3cm) slices

1 cup (200g) pitted fresh cherries, sweet or sour

1/3 cup (65g) granulated sugar

1 1/2 tablespoons flour

2 teaspoons kirsch

1/8 teaspoon almond extract

Ice cream or heavy cream, for serving

Make the topping by pulsing together the flour, polenta, nuts, brown sugar, cinnamon, and salt, just until the nuts are slightly broken up. Add the cubes of cold butter and pulse until the butter is well integrated. Pulse a few more times until little bits of the mixture begin to clump together.

Preheat the oven to 375ºF (190ºC).

To make the filling, in a medium bowl, mix together the sliced apricots, cherries, sugar, flour, kirsch, and almond extract. Spread the fruit into a 2-quart (2L) baking dish, then strew the crisp topping evenly over the fruit. Resist the urge to press it down so it’s completely flat; I think it’s best when it’s a little unevenly baked, so you get lots of crunchy bits here and there.

Place the baking dish on a baking sheet lined with parchment paper or aluminum foil, shiny side down. Bake in the oven until the top is golden brown and there are thick juices bubbling up around the edges. When you poke a paring knife into the center, if it meets no resistance, it’s done. If the topping is getting too dark before the fruit is fully cooked, you can drape a sheet of aluminum foil over the top and finish cooking.

The exact baking time depends a bit on the ripeness of the fruit but will take around 40 minutes to bake. Serve warm or at room temperature, with a scoop of ice cream or heavy cream.

*A number of people chimed in the comments, a few saying Cuisinart makes replacement bowls, but my current food processor is (or was) made by KitchenAid, and I’ve not been able to find a replacement bowl after a considerable amount of searching. (I’ve had mixed results ordering replacement parts online. A few times the item didn’t fit the machine I had, even through the item description said it did.

The model number of my KitchenAid food processor is #5KFPM771EWH0 - if anyone finds one, let me know : )