Crunchy almonds and oats combined with sweet warm apricots.
Apricot Almond Crisp
Tarts, Pastries And Puddings
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup Mandelin Natural Whole Almonds, chopped
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Pinch of fine sea salt
2-1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)
Vanilla ice cream
For 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 almonds. (Can be made 1 day ahead.)
For filling: Position rack in center of oven and preheat to 350°.
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.
Serves 6 to 8.
Serve warm with ice cream.
Apricots, not in season? Substitute with whatever is freshest and in season. In a hurry? Substitute with your favorite frozen fruit.
The Williams-Sonoma Collection, Fruit Dessert, Carolyn Beth Well