Now I’m not bragging… but the truth is that I don’t like to watch the news and I very rarely read the newspaper.
What can I say, I’m a sensitive kind of gal and more times than not the news leaves me with thoughts and images in my mind that I find I am better off without!
Enter my husband…
Beng on the other hand, is a huge newspaper kind of guy. And he is forever forwarding me any and all articles that have to do with food! Especially local, healthy, seasonal foods!
A few backs back he forwarded me a recipe from the New York Times called, “Roasted Apricots with Almond and Bread Crumb Topping” created by Martha Rose Shulman that really caught my eye.
What I loved most about the dish was how it emphasized the natural goodness of the apricots! There was very little added sugar and just enough crunch to make the apricots extra delicious!
I swapped out the breadcrumbs for some oats and decided to make some “cream” topping to finish them off and man was I happy with the results.
I ended up with a sweet, tart, crunchy, and creamy Apricot treat that I ended up making three times in the same week!!
So be sure to check out my video and let me know what are some of your favorite ways to use Apricots this time of year!!
Video: Roasted Apricot Crunch w/ Vanilla Yogurt Cream
Ingredients
- 8 medium-size or 12 small apricots
- 2 tablespoons finely chopped almonds
- 1tbsp 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
Directions
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.
Nutritional Analysis
1 ramekin w/ 2 tbsp of yogurt cream: Calories: 150g; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 18.5g; Dietary Fiber: 1.8; Sugars: 14.9g; Protein: 4g
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Looks great! What’s in the “cream” topping?
Your Quick Bites rock. I love your videos — I watch from beginning to end every time and learn something new. Thanks for the tutorial on vanilla beans! I will be trying this asap. Keep them coming!
Dani, I love the shot of the bubbly apricots. I am a frequent subscriber to the NYT food section and if you haven’t, you should really really watch Mark Bittman’s Minimalist videos. You can look them up on YouTube. I think you would love them! I have to also add that you look amazing in that dress. It is gorgeous!
Jaya
Karen – It’s greek yogurt… you can see how to make it when you watch the video:).
Trainer Momma – Thanks! So glad you are enjoying them!!
Jaya – Thanks for the tip. I love Mark Bittman so I will definitely be looking up the videos. As for my dress… I got it at Target!! Gotta love it;)
Thanks for the great video. You have great presence in front of the camera. The apricots looks delish! It’s a nice easy recipe and looks healthy too. Thanks!
Trish – You are more than welcome! Thanks for stopping by!
I absolutely luv the top your wearing…bright and cheerful like you!
Looks so yummy…but I am all about shortcuts. Do you think I could substitute a low fat organic granola mix for the crunch and organic Greek vanilla yogurt for the topping? I put vanilla yogurt on my bread pudding, it is delish.
We get a bushel of peaches every summer, can’t wait to try this!
katklaw777 – Thanks! And yes… you can definitely sub some granola and vanilla yogurt as a shortcut BUT I wouldn’t cook the granola. Just cook the apricots and sprinkle the granola on when their done.
Seriously – If I will ever eat myself to death then it has to be with this crunch in every variation. *haha*
It’s the most amazing dessert I’ve ever tasted and trust me I’ve tasted a lot. I’ve made the very classic, french “mousse au chocolate”, “creme bruleé”, cakes, tartes, (ice) creams…but this by far the best sweet nibble. I think it’s the combination- crunchy-creamy-fruity-fresh! Perfect!