End your summertime meal on a delicious note with Apricot-Amaretti Crisp.
1 1/2 pounds apricots, pitted and cut into eighths
1/3 cup packed brown sugar
1/2 teaspoon ground nutmeg, divided
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
How to Make It
Preheat oven to 375°.
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.
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.
Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps.
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