Apricot Almond Crisp
Stone fruit season begins with the appearance of apricots at the farmer's market. The apricot season can be pretty short, so best to make this crisp soon thereafter. Apricots pair so well with almonds that many desserts find the two together. Choose to use coconut sugar or brown sugar, allulose, or granulated sugar. But hurry to buy your apricots before they are a distant memory of summers past.
8 servings
INGREDIENTS:
1 cup unsalted dry toasted almonds, divided
⅓ cup tapioca flour
¼ cup coconut flour
6 tablespoons coconut sugar or brown sugar
¾ teaspoon cinnamon
¼ teaspoon kosher salt
8 tablespoons butter, cut into cubes, room temperature for 10 minutes
½ cup allulose or granulated sugar
1 ½ tablespoons arrowroot or organic cornstarch
8 cups fresh ripe apricots, pitted, quartered (about 3 pounds or 17 each)
1 teaspoon vanilla extract
¼ teaspoon almond extract
DIRECTION:
1. Preheat the oven to 375°F.
2. To make the topping place the three-fourths cup almonds, tapioca flour, coconut flour, coconut sugar, cinnamon, and salt in a food processor with a blade. Pulse until nuts are about the size of corn kernels. Add the cubed butter and pulse until the mixture starts clumping (don't overmix!) Toss in one-fourth cup of almonds, roughly chopped, and set aside.
3. In a mixing bowl, toss the allulose and arrowroot or cornstarch together. Toss in the apricots, vanilla extract, and almond extract—place in a deep pie baking dish. Crumble the topping equally over the apricot mixture, covering all the way to the pan sides.
4. Place the dish on a foil-lined sheet pan into the oven. Bake until the top is deep brown and the apricots are fully cooked and bubbling, about thirty-five to forty-five minutes. Cool for a minimum of five minutes. Serve warm or cold. Best with a scoop of ice cream or crème fraîche.
I like to top with homemade French vanilla and amaretto ice cream.
Apricot Almond Crisp
Ingredients
- 1 cup unsalted dry toasted almonds, divided
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- 6 tablespoons coconut sugar or brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons butter, cut into cubes, room temperature for 10 minutes
- ½ cup allulose or granulated sugar
- 1 ½ tablespoons arrowroot or organic cornstarch
- 8 cups fresh ripe apricots, pitted, quartered (about 3 pounds or 17 each)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 375°F.
- To make the topping place the three-fourths cup almonds, tapioca flour, coconut flour, coconut sugar, cinnamon, and salt in a food processor with a blade. Pulse until nuts are about the size of corn kernels. Add the cubed butter and pulse until the mixture starts clumping (don't overmix!) Toss in one-fourth cup of almonds, roughly chopped, and set aside.
- In a mixing bowl, toss the allulose and arrowroot or cornstarch together. Toss in the apricots, vanilla extract, and almond extract—place in a deep pie baking dish. Crumble the topping equally over the apricot mixture, covering all the way to the pan sides.
- Place the dish on a foil-lined sheet pan into the oven. Bake until the top is deep brown and the apricots are fully cooked and bubbling, about thirty-five to forty-five minutes. Cool for a minimum of five minutes. Serve warm or cold. Best with a scoop of ice cream or crème fraîche.
Nutrition Facts
Calories
397.45Fat (grams)
21.45 gSat. Fat (grams)
8.45 gCarbs (grams)
49.74 gFiber (grams)
6.76 gNet carbs
42.97 gSugar (grams)
34.04 gProtein (grams)
6.62 gSodium (milligrams)
154.69 mgCholesterol (grams)
30.1 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.