Fresh apricots are available here where I live. Their season is so short that I try to get some at least once and do something with them besides eating them out-ot-hand. They are so sweet and flavorful, that it’s hard for me to not just eat them all up. The ones that I get are almost as big as a peach and have the typical apricot color with rosy patches splashed on them. They are firm when ripe, yet juicy when you bite into them. Soooo Good!
I came across this recipe for a “crisp” using apricots with the topping made from amaretti cookies. I began to salivate just reading about that combination and knew immediately that I had to make it. The almond flavor of the cookies is perfect with apricots. This is a wonderful dessert; not too sweet, with a crunchy topping over the tender juicy apricots. Serve it with a dollop of whipped cream or a little ice cream. YUM! After sampling it I realized it would be equally good using peaches, because almond and peaches are also a great combination. So if apricots are not available in your area, try this with peaches instead.
Yield: Makes 6 servings
- 1 1/2 pounds apricots, pitted and cut into eighths
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground nutmeg, divided
- cooking spray
- 2/3 cup crushed amaretti cookies
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- dash of ground cloves
- 2 tablespoons unsalted butter, melted
- heavy cream for whipping if desired
1. Preheat oven to 375*F.
2. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat. Spoon evenly into 6 ( 8-ounce) ramekins coated with cooking spray. Or use an 8-inch square baking dish.
3. Combine remaining 1/4 teaspoon nutmeg, cookies, and next 4 ingredients ( through butter); sprinkle cookie mixture over apricot mixture.
Arrange ramekins on a baking sheet. Bake at 375* for 25 minutes or until filling is bubbly.
4. Place 1/3 cup cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps. These are best served warm, and can be gently reheated in the microwave if necessary.
SOURCE: Cooking Light Magazine