End your summertime meal on a delicious note with Apricot-Amaretti Crisp.
Preheat oven to 375°.
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.