A few weeks backs my hubby 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!!
Roasted Apricot Crunch With Vanilla Yogurt Cream
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 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
- 1 cup of plain non-fat Greek yogurt
- 1 tsp. powdered sugar
- ½ of a vanilla bean pod
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 topping with vanilla cream (recipe below).
Place the yogurt into a medium bowl. Scrape out the beans from the vanilla pod and add to the yogurt. Add sugar to the bowl and combine everything well.
Tip for the chef: You can assemble the ramekins several hours before baking and hold the dish for several hours.
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