This recipe I had saved from last year and kind of cobbled together between two recipes for a little summer picnic with our new friends A&C&R H. I served the desserts with whipped cream with just a touch of almond flavoring in it and found it very satisfactory. It will be hard to keep me from making these again, they are so easy and delicious hot or cold.
Note: I bought enough apricots for there to be 3 apricots per ramekin, but I ended up with way too much filling and had to bake the extra in a little pie plate. Not that that was a bad thing... and it used the extra topping up...
Melded together from Martha Shulman and Smitten Kitchen:
http://www.nytimes.com/2010/06/25/health/nutrition/25recipehealth.html?ref=nutrition
http://smittenkitchen.com/2008/06/breakfast-apricot-crisp/
Ingredients:
8 medium-size or 12 small apricots (2-3 apricots/ramekin)
3 T. sugar
1 T. flour
1 tsp. fresh nutmeg
4 T. butter, melted
6 T. turbinado sugar
1/2 C. oatmeal
1/2 C. all-purpose (1/2 wheat ok)
Pinch salt
2 tablespoons almonds, sliced or slivered, raw or toasted
Directions:
1. Butter 4 6 oz. ramekins. Preheat oven to 400 degrees.
2. Remove apricot pits and slice into quarters, or smaller slices as desired to fit ramekins. Combine with 3 T. sugar, 1 T. flour and nutmeg. Set aside.
3. Make topping but combining melted butter and turbinado sugar. Stir in oats, then flour, salt and almonds.
4. Distribute apricots among ramekins and top with topping.
5. Bake 20-30 minutes. You can serve warm with vanilla icecream or almond-flavored whipped cream, although this is also very tasty cooled and eaten with plain yogurt (or more icecream or whipped cream!) for breakfast.
Approximate nutritional info per ramekin: 78 calories; 4 grams fat; 1 gram saturated fat; 5 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 11 milligrams sodium; 2 grams protein.
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