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I can’t get enough of apricots! But, here’s the thing: I like them cooked unless they are at peak ripeness. Cooking (grilling, baking, frying) apricots brings out that deep, unique flavor. I’ve used a lighter topping that a traditional crisp, because I wanted this summer dessert to be lighter, but still have a crunch. It took me 10 minutes to put together – so a very easy dessert.
Serves 6
6-8 apricots
1/3 cup Elderflower cordial (or fresh orange juice)
1cup almond meal
1/2 cup yellow cornmeal
1/2 cup light brown sugar + 2tbsp for topping
1/4 tsp sea salt
1/2 cup butter
1/4 cup sliced almonds
Pre-heat oven to 350 degrees F
De-stone apricots and roughly slice them. Place them in a baking dish (greased generously with butter).
Pulse the topping ingredients in a food processor.
Top the apricots with the almond meal mixture.
Sprinkle the sliced almonds and the extra sugar on top.
Place in the oven for 1/2 hour or until lightly browned on top.
