Recipe courtesy of Giada De Laurentiis
Apricot and Pineapple Crisps
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- Total: 37 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 19 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 9 g
- Sugar
- 64 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 163 mg
- Total: 37 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 19 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 9 g
- Sugar
- 64 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 163 mg
Ingredients
Filling:
Topping:
Directions
Special equipment:
4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.- Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
- 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.
- 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.
- 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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