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Apricot-Amaretti Crisp

Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on time 10 mins
Total time 40 mins
Yield Serves 6 (serving size: 1 crisp and 1 1/2 tablespoons whipped cream)
End your summertime meal on a delicious note with Apricot-Amaretti Crisp.

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

Nutrition 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

How to Make It

  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.