Apricot and almond crisp
Updated: 2016-01-05
This apricot dessert uses no flour and is gluten-free when made with gluten-free oats.
Serves 6
- 1 teaspoon olive oil
- 1 pound apricots, halved with pits removed
- 1/2 cup almonds, chopped
- 1 tablespoon oats (certified gluten-free)
- 1 teaspoon anise seeds
- 2 tablespoons honey
Heat oven to 350 F.
Brush olive oil in 9-inch glass pie dish. Chop apricots and place in pie dish. Sprinkle almonds, oats and anise seeds on top. Drizzle with honey.
Bake for 25 minutes, until almond topping is golden and apricots are bubbling up. Serve warm.
Nutritional analysis per serving
Calories: 134
Total carbohydrate: 17 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 3 g
Saturated fat:
Serving size: About 1/2 cup
Sodium:
Total fat: 6 g