Vanilla-Scented Harvest Crisp with Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The dried fruits and apples under a crusty oatmeal-pistachio topping make a great ending to a fall evening. Ingredients:
1 tablespoon butter |
1 cup dried apricots, chopped |
1 cup apricot nectar |
1/2 cup dried figs, chopped |
1/4 cup dried currants or dried cranberries |
1 tablespoon brown sugar |
1 tablespoon vanilla extract |
2 tablespoons honey |
1 1/2 pounds granny smith apples, peeled and chopped (about 4 apples) |
1 (2-inch) cinnamon stick |
cooking spray |
1/2 cup regular oats |
1/2 cup all-purpose flour |
1/4 cup packed brown sugar |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
3 tablespoons chilled butter, cut into small pieces |
1 cup chopped pistachios |
Directions:
1. Preheat oven to 375°.
2. To prepare filling, melt butter in a large saucepan over medium-high heat. Add apricots and the next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Discard cinnamon stick.
3. Place filling in an 8-inch square baking dish coated with cooking spray.
4. To prepare topping, place oats in a food processor; pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/4 cup brown sugar, salt, and ground cinnamon to oats; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pistachios; toss well. Sprinkle topping over filling. Bake at 375° for 25 minutes or until golden.
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