Apricot Amaretti Crisp

Apricot-Amaretti Crisp

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.

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

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.

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.

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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.

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.

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.

Served with vanilla ice cream.   Deeee-lish!

 

 

SOURCE:   Cooking Light Magazine

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Sweet Apricot Breakfast

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Mornings that are this  sweet are lovely indeed, and don’t happen often enough–usually on a holiday, which this isn’t.  So I’m going to really enjoy it for its rarity.  I’m going to just take it easy, prolonging that first cup of coffee.  I’m feeling really mellow so maybe I’ll roast up some of those nice apricots and have them with some fruity yogurt and crunchy granola cereal.  Who says weekend mornings have to be about bacon and eggs, anyway?

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Would you like to come along while I make this breakfast?

The first thing you must do is turn on the oven.  to broil..  get it good and hot…Don’t worry, it won’t be on long.  Now cut a few apricots in half, and dip the cut sides into a little granulated sugar.  Arrange them on a baking sheet and place them under the broiler.  Hang around near the oven and keep an eye on them so they don’t get burned.  Once they’re browned and bubbly, take them out to cool a little.

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Now comes the best part:  place a few spoonfuls of fruity yogurt on a small plate.   (I’m using lemon). Top with the warm, roasted apricots and sprinkle generously with granola.  Top with fresh strawberries, or blueberries and enjoy!      Easy-peasy breakfast for a lazy morning.

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Thanks so much for stopping by today.   Excuse me now, while I put my feet up and have another cup of coffee.  Have a great weekend!

Strawberry and Apricot Crisp

Strawberry and apricot crisp.

Strawberry and apricot crisp.

I can’t seem to get my fill of strawberries this year, so here’s another dessert I made recently that combines fresh apricots with strawberries.  Fresh apricots are available pretty much thoughout the month of May, so combining them with strawberries is a natural.  I don’t know why I’ve never thought of that before, but I’m glad this recipe brought it to my attention.  The results are crazy good especially when you add on a crumble topping that includes pine nuts.

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In this crisp the apricots hold their shape while the strawberries become sauce-like.  Bake it in a 9 or 10-inch baking dish or pie plate for the right ratio of fruit filling to crumble topping.  Served with a scoop of strawberry ice cream takes it over the top.   Just sayin….

STRAWBERRY AND APRICOT CRISP

Yield:    6 servings

Crumble ingredients:

Make the crumb topping from these ingredients.

Make the crumb topping from these ingredients.

  • 1/2 stick  ( 4 Tbpn )cold unsalted butter cut into small  pieces, plus more for the baking dish
  • 1/2 cup packed light brown sugar
  • 1/3 cup flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 2 ounces pine nuts, toasted  ( 1/3 cup )

Filling ingredients:

  • 4 apricots, pitted and cut into sixths (about 2 cups)
  • 12 ounces strawberries, ( about 15) hulled and halved, or quartered if large (about 2 1/2 cups)
  • 1/2 cup sugar
  • 2 tsp. fresh lemon juice
  • 1 tsp. cornstarch
  • pinch salt

1.  Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps.  Refrigerate until mixture is cold, at least 30 minutes and up to overnight.

Slice up strawberries and apricots, add sweetener.

Slice up strawberries and apricots, add sugar, lemon juice, and cornstarch .

2.  Preheat oven to 350*F.  Butter a 9-inch round shallow baking dish or pie plate.  Combine all filling ingredients in another medium bowl.  Transfer to baking dish and top with crumble.

Pour into baking dish.

Pour into baking dish.

Cover with crumb topping.

Cover with crumb topping.

Bake until bubbling in center and crumble is browned, about 40 minutes.  Let cool at least 20 minutes.  Serve warm or at room temperature with ice cream or frozen yogurt if desired.

Out of the oven and the aroma fills the house.

Out of the oven and smelling soooo good!

Serve with a little ice cream or frozen yogurt.

Serve with a little ice cream or frozen yogurt.

SOURCE:  Martha Stewart Living

Grab ‘N Go: Granola and Yogurt

Over the course of the last few years I’ve been moving away from buying ready made foods like cereals, soups, sauces, etc. and making more and more of these items myself.  My reasons are  threefold;  environmental:  less packaging to dispose of;  health:  I can eliminate all those unpronounceable ingredients, and have better control over what we are eating; and emotional:  I feel really good knowing I can make it as good or better than what’s in a package.  Granola is one of those packaged items that I have ceased buying and now make at home.

Granola is very versatile.  It can be added to foods, as in a crumbly topping on a fruit cobbler, put on foods to add crunch, like over fruits, or ice-cream, or eaten out-of-hand as a snack.  So with that said, I have been making homemade granola and  spreading it around  rather liberally.  My lunches consist, for the most part, of fruit smoothies, or yogurt with granola on top; and for my husband, I send him off to work with a nutritious salad for lunch, and a bag of granola for a mid-afternoon snack.  Each time I make it I vary the fruits and nuts I put in it, so it does not become boring.

For anyone who needs a quick “grab and go” breakfast, or who brings lunch to work, yogurt and granola is a delicious, good-for-you duo.  I like Greek style yogurt because it’s thicker than regular styles, and because it packs almost twice the protein, so you’re not as likely to get the mid-morning munchies.  You can also stretch your budget by purchasing the large size yogurt and putting it into smaller 8 0z. containers.  Likewise package your granola in baggies, so when you’re ready to leave the house, just grab one of each and  you will be on your way with a breakfast or lunch that is economical, delicious, and good for you.

Trail Mix Granola

Makes about 5 cups

  • 3 cups old-fashioned oats


    Have all your ingredients ready before starting to assemble.

  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups add-ins, like dried cranberries, cherries, apricots, figs, raisins; coconut, nuts such as almonds, pistachios, walnuts.

1.  Preheat oven to 325 degrees.  Line a large rimmed baking sheet with parchment paper.

2.  Whisk together oil, honey, brown sugar, vanilla, cinnamon and salt in a glass measuring cup.  Heat briefly in microwave ( 1 minute at 50% power) to blend  and melt any sugar lumps.  Stir well,  then pour over oats in a  large bowl and toss to coat.

3.  Spread mixture on prepared baking sheet.  Bake for 20 minutes or until golden brown, stirring every 5 minutes.

4.   Let cool slightly, then transfer back into large bowl and stir in add-ins.  Let cool completely before packaging, or store in air-tight container for up to 2 weeks.

SOURCE:  Quick Vegetarian Pleasures