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Apricot and Pineapple Crisps

Apricot and Pineapple Crisps
PREP TIME
8 min
COOK TIME
19 min
YIELDS
4 servings

Whip up these individual baked desserts featuring apricots, pineapple, cinnamon, pecans and a topping of oats.

Special equipment: 4 (10-oz) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

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Ingredients

Ramekins

Vegetable oil cooking spray

Filling

1
(20-oz) can pineapple chunks in juice, drained and ½ cup juice reserved
1
cup (6 oz) quartered dried apricots
¾
tsp ground cinnamon
¼
tsp arrowroot

Topping

½
cup flour
½
cup quick-cook oats
1
stick unsalted butter, chilled, cut into ½-inch pieces
½
cup light brown sugar, packed
cup pecans, chopped
¼
tsp fine salt
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Directions

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 425ºF. Spray 4 (10-oz) ramekins with vegetable oil cooking spray. Set aside.

Step 2

For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.

Step 3

For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.

Step 4

Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

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