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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.4g
  • Carbohydrate: 45.5g
  • Fiber: 5.6g
  • Cholesterol: 10mg
  • Iron: 2.1mg
  • Sodium: 92mg
  • Calcium: 40mg

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

  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.
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