Apricot-Amaretti Crisp

Apricot-Amaretti Crisp Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
End your summertime meal on a delicious note with Apricot-Amaretti Crisp.

Yield:

Serves 6 (serving size: 1 crisp and 1 1/2 tablespoons whipped cream)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 40 Minutes

Nutritional Information

Calories 247
Fat 10 g
Satfat 5.6 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 28 mg
Iron 1 mg
Sodium 47 mg
Calcium 36 mg

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
1/3 cup heavy whipping cream

Preparation

1. Preheat oven to 375°.

2. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat. Spoon apricot mixture evenly into 6 (8-ounce) ramekins coated with cooking spray.

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 cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps.

Cynthia Nims,

Cooking Light

June 2014
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