Apricot and almond crisp
This apricot dessert uses no flour and is gluten-free when made with gluten-free oats.
Nutrition Facts
Serving Size: About 1/2 cup
Calories: 134
Serving size
About 1/2 cup
Calories
134
Monounsaturated fat
4
Saturated fat
0.5 g
Total fat
6 g
Sodium
1 mg
Cholesterol
0 mg
Dietary fiber
3 g
Protein
3 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(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
Directions
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.
