Name: Apricot and Pineapple Crisps
Prep time: 8 min
Cook time: 19 min
Total time: 27 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 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; ½ cup flour; ½ cup quick-cook oats; 1 stick unsalted butter, chilled, cut into ½-inch pieces; ½ cup light brown sugar, packed; ⅓ cup pecans, chopped; ¼ tsp fine salt

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.

ingredients

Ramekins

Vegetable oil cooking spray

Filling

(20-oz) can pineapple chunks in juice, drained and ½ cup juice reserved

cup (6 oz) quartered dried apricots

tsp ground cinnamon

tsp arrowroot

Topping

cup flour

cup quick-cook oats

stick unsalted butter, chilled, cut into ½-inch pieces

cup light brown sugar, packed

⅓

cup pecans, chopped

tsp fine salt

Ingredient Substitution Guide

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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