Apricot-Amaretti Crisp

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!

Big, beautiful apricots are the basis for this dessert.

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.

APRICOT-AMARETTI CRISP

Yield:  Makes 6 servings

Crush cookies by putting in zip-bag, and crushing with a meat tenderizer or rolling pin

Ingredients:

• 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

Slice and dress the apricots. Make crumb mixture.

Directions:

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.

Cookie mixture sprinkled on top.

Arrange ramekins on a baking sheet.  Bake at 375* for 25 minutes or until filling is bubbly.

Topping gets browned and crunchy after baking.

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.

Served with vanilla ice cream.   Deeee-lish!

SOURCE:   Cooking Light Magazine