Apricot And Pineapple Crisps
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tsp
Ground Cinnamon1 tsp
Arrowroot1 cup
Flour1 cup
Oat (quick-cook)1 cup
Pecan (chopped)1 tsp
Salt (fine)Directions:
1
Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
2
Place an oven rack in the center of the oven
3
Preheat the oven to 425 degrees F
4
Spray 4 (10-ounce) ramekins with vegetable oil cooking spray
5
Set aside
6
For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice
7
Divide the mixture equally between the ramekins
8
For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt
9
Pulse together until the butter is the size of peas
10
Spoon the topping over the filling mixture
11
Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes
12
Cool for 10 minutes and serve