Apricot-Amaretti Crisp

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)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 10g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 39g
  • Fiber: 3g
  • Cholesterol: 28mg
  • Iron: 1mg
  • Sodium: 47mg
  • Calcium: 36mg


  • 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


  1. 1. Preheat oven to 375°.
  2. 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. 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. 4. 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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