August 31, 2012

Pineapple and Apricot Crisp

I enjoyed the combination of pineapple with apricots, but overall it was not a great dessert. It may have been better with fresh pineapple and some ground ginger to help balance the tartness of the pineapple and the sweetness of the topping.  

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 (or ¼ tsp cornstarch dissolved in the pineapple juice)

1/2 cup flour
1/2 cup quick-cook oats
1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces
1/3 cup light brown sugar, packed
1/3 cup chopped walnuts
1/4 teaspoon fine salt

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a 1 ½ quart casserole dish with  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. Bake until golden and the filling is bubbling, 20 to 22 minutes. Cool for 10 minutes and serve.

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