Crunchy Roasted Apricot

danispies's picture

Sep. 06, 2010

What I loved most about the Roasted Apricot Crunch, 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!!


Apricots 12 Small
Almonds 2 Tablespoon
Raw brown sugar/Turbinado sugar / sugar in the raw 1 Tablespoon
Rolled oats 2 Tablespoon
Unsalted butter 2 Teaspoon (Plus Additional For The Ramekins, At Room Temperature)
Nutmeg 1 Pinch , grated


1) 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).

2) Mix together the chopped almonds, brown sugar, oats, butter and nutmeg. Dot the apricots with the topping, using about a tablespoon for each ramekin.

3) 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.

Tip for the chef: You can assemble the ramekins several hours before baking and hold the dish for several hours.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 147Calories from Fat 57

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1 mg0.04%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet