Apricot Crumble With Oatmeal Topping

Because apricots bake so quickly (the crumble needs only 20 minutes in a 400-degree oven) it’s important to bake the topping for this crisp ahead.

Ingredients

For the topping

• 1 ¼ cups rolled oats
• ¼ cup rice flour
• ¼ cup whole-wheat flour or toasted flaxseeds, coarsely ground
• ⅓ cup turbinado sugar
• ½ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

For the apricots

• 2 pounds apricots, cut in half, stones removed
• 3 tablespoons mild honey or dark agave nectar
• ½ teaspoon cinnamon
• ½ teaspoon cornstarch
• ¼ cup lightly toasted slivered almonds
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    287 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 4 grams protein; 22 milligrams cholesterol; 40 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Yield: 8 servings

Preparation

1. First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
2. Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
3. Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
4. Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.

1 hour 20 minutes