Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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

Recipe by Cooking Light November 2004

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Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

272 calories; calories from fat 30%; fat 9g; saturated fat 3g; mono fat 3.6g; poly fat 1.6g; protein 4.4g; carbohydrates 45.5g; fiber 5.6g; cholesterol 10mg; iron 2.1mg; sodium 92mg; calcium 40mg.
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