Apricot-Walnut Crisp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- pinch of fine sea salt
- vanilla ice cream
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (packed) golden brown sugar
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Carbohydrate 63 g(21%)
- Cholesterol 31 mg(10%)
- Fat 21 g(32%)
- Fiber 4 g(17%)
- Protein 6 g(12%)
- Saturated Fat 8 g(41%)
- Sodium 117 mg(5%)
- Calories 442
PreparationFor topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts. Do ahead: Can be made 1 day ahead. Cover and chill. For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
PreparationFor topping: Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts. Do ahead: Can be made 1 day ahead. Cover and chill. For filling: Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over. Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
