Roasted Apricot Crunch W/ Vanilla Yogurt Cream

Roasted Apricot Crunch W/ Vanilla Yogurt Cream

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  • Prep Time


  • Total Time


  • Servings



  • 8

    medium-size or 12 small apricots

  • 2

    tablespoons finely chopped almonds

  • 1

    tbsp raw brown sugar like turbinado sugar or Sugar in the Raw)

  • 2

    tablespoons rolled oats

  • 2

    teaspoons unsalted butter, at room temperature, plus additional for the ramekins

  • Pinch of freshly grated nutmeg


Preheat the oven to 400 degrees. Butter four 6-ounce or 1-cup ramekins. Pit and quarter the apricots, and arrange in the ramekins, using two apricots per ramekin (three if the apricots are small). Mix together the chopped almonds, brown sugar, oats, butter and nutmeg. Dot the apricots with the topping, using about a tablespoon for each ramekin.Place the ramekins on a baking sheet, and bake 15 to 20 minutes until the apricots are bubbling and the topping is lightly browned. Remove from the heat, and allow to cool for at least 20 minutes before serving. Makes four servings. Tip for the chef: You can assemble the ramekins several hours before baking and hold the dish for several hours.


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