End your summertime meal on a delicious note with Apricot-Amaretti Crisp.

Cynthia Nims
Recipe by Cooking Light June 2014

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Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 6 (serving size: 1 crisp and 1 1/2 tablespoons whipped cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps.

Nutrition Facts

247 calories; fat 10g; saturated fat 5.6g; mono fat 2.6g; poly fat 0.4g; protein 4g; carbohydrates 39g; fiber 3g; cholesterol 28mg; iron 1mg; sodium 47mg; calcium 36mg.
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