Apricot and Pineapple Crisps

Total Time:
37 min
Prep:
8 min
Inactive:
10 min
Cook:
19 min

Yield:
4 servings

Ingredients
  • Vegetable oil cooking spray
  • Filling:
  • 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
  • 1 cup (6 ounces) quartered dried apricots
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon arrowroot
  • Topping:
  • 1/2 cup flour
  • 1/2 cup quick-cook oats
  • 1 stick unsalted butter, chilled, cut into 1/2-inch pieces
  • 1/2 cup light brown sugar, packed
  • 1/3 cup chopped pecans
  • 1/4 teaspoon fine salt
  • Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.
Directions
  • 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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