Fall is almost there. There are many things to love about fall. The beauty of the trees changing colors, the fact that I’ll be able to wear jackets again (I love jackets!), the warm and delicious soups, the possibility to use the oven whenever I want to (because, let’s face it, when it’s 100F, that’s not the brightest thing to do).
But I’m not ready to bury summer just yet! The sun is still shining in the sky, and there are still some summer products left. Not for long unfortunately, that’s why I want to make the most of it.
The other day I found some apricots at the farmer’s market, maybe some of the lasts. Isn’t it sad that all those delicious summer fruits are coming to an end? But hey, fall is full of yummy food too. Like crisps. Ok, I know crisp isn’t a fruit but it’s is one of my favorite desserts and it definitively screams fall. Don’t you just love how it makes your whole house smells delicious? Maybe that’s the cinnamon fan in me speaking. Anyway, I thought I could bake a half summer/half fall dessert, and Apricot Crisp is just perfect for the job.
I’m pretty sure you can still find some apricots if you hurry, but if you can’t just use any fruit you like. Crisp is a very versatile recipe and I think it would basically be good with anything. For the topping, I used Gina’s SkinnyTaste recipe, that I slightly adapted (I used less flour).
I used muffin liners to make individual portions, but feel free to use a regular (ungreased) baking dish if you prefer.
Cal: 184 - Protein: 3g - Fat: 6.8g - Carbs: 29.6g - Fiber: 3.1g - Sugar: 18.5g - WW Old Points: 4 pts - Points+: 5 pts
Ingredients
- 1.5 lb apricots, pitted, quartered and roughly chopped
- 1 tbsp brown sugar
- 1 cup old fashioned oats
- 1/4 cup whole wheat flour
- 1/2 cup brown sugar (not packed)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup (half stick) unsalted butter, melted
Directions
- Preheat oven to 375F
- In a large bowl, combine apricots and sugar and mix well.
- In another large bowl, mix all the topping ingredients, finishing with melted butter. I like to let big chunks (they turn out super crispy).
- Line a muffin tin with liners, fill them with apricots and sprinkle generously with topping mixture.
- Bake for 25 minutes or until topping is golden brown.
Notes
You can use a regular baking dish as well. Bake for 40 minutes instead of 25.
[...] Recipe also on Marie’s blog [...]