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Vanilla-Scented Harvest Crisp with Pistachios

Yield 12 servings
The dried fruits and apples under a crusty oatmeal-pistachio topping make a great ending to a fall evening.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

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

  4. 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.