Apricot and Pineapple Crisps
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 35
- Saturated Fat
- 16
- Carbohydrates
- 99
- Dietary Fiber
- 9
- Sugar
- 64
- Protein
- 8
- Cholesterol
- 61
- Sodium
- 163
- Total: 37 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 19 min
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
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.