Vanilla-Scented Harvest Crisp with Pistachios

The dried fruits and apples under a crusty oatmeal-pistachio topping make a great ending to a fall evening.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 272
Caloriesfromfat 30 %
Fat 9 g
Satfat 3 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 4.4 g
Carbohydrate 45.5 g
Fiber 5.6 g
Cholesterol 10 mg
Iron 2.1 mg
Sodium 92 mg
Calcium 40 mg

Ingredients

Filling:
1 tablespoon butter
1 cup dried apricots, chopped
1 cup apricot nectar
1/2 cup dried figs, chopped
1/4 cup dried currants or dried cranberries
1 tablespoon brown sugar
1 tablespoon vanilla extract
2 tablespoons honey
1 1/2 pounds Granny Smith apples, peeled and chopped (about 4 apples)
1 (2-inch) cinnamon stick
Cooking spray
Topping:
1/2 cup regular oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons chilled butter, cut into small pieces
1 cup chopped pistachios

Preparation

Preheat oven to 375°.

To prepare filling, melt butter in a large saucepan over medium-high heat. Add apricots and the next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Discard cinnamon stick.

Place filling in an 8-inch square baking dish coated with cooking spray.

To prepare topping, place oats in a food processor; pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/4 cup brown sugar, salt, and ground cinnamon to oats; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pistachios; toss well. Sprinkle topping over filling. Bake at 375° for 25 minutes or until golden.

Note:

Jennifer Martinkus,

November 2004