Apricot Cookie Crisp

Apricot Cookie Crisp
Serving Size
1 Crisp Plus 1 1/2 Tbs. Whipped Cream
Number of Servings
    • 1 1/2 pounds apricots, pitted and cut into eighths
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon ground nutmeg, divided
    • 2/3 cup crushed amaretti cookies
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • Dash of ground cloves
    • 2 tablespoons unsalted butter, melted
    • 1/3 cup heavy whipping cream (or light Cool Whip, if you prefer)

Preheat oven to 375°. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat. Spoon apricot mixture evenly into 6 (8-ounce) ramekins coated with cooking spray. Combine remaining 1/4 teaspoon nutmeg, cookies, and next 4 ingredients (through butter); sprinkle cookie mixture over apricot mixture. Arrange ramekins on a baking sheet. Bake at 375° for 25 minutes or until filling is bubbly. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Dollop cream over crisps.

Nutrition Information
Calories: 247, Fat: 10g, Saturated fat: 5.6g, Monounsaturated fat: 2.6g, Polyunsaturated fat: 0.4g, Protein: 4g, Carbohydrate: 39g, Fiber: 3g,  Cholesterol: 28mg, Iron: 1mg, Sodium: 47mg

Tracker:  1 cup fruit, ½ tsp. fat

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