No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Baked Apricots with Almond Topping

A simple dessert features the winning combination of apricots and almonds. Other stone fruit, such as peaches or nectarines, can be substituted, but they may take longer to bake. This recipe is also featured in "Martha Stewart's Dinner at Home."

  • Prep:
  • Total Time:
  • Servings: 4
Baked Apricots with Almond Topping

Photography: Kirsten Strecker

Source: Martha Stewart Living

Ingredients

  • 4 1/2 teaspoons unsalted butter, softened, plus more for dish
  • 1/4 cup whole almonds, skin on
  • 3 tablespoons packed light-brown sugar
  • 6 apricots, peeled, halved, and pitted

Directions

  1. Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.

  2. Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

Reviews (2)

  • Sassychick 17 Jul, 2010

    Sorry, I meant 400 F. And I only baked for 15 minutes.

  • Sassychick 17 Jul, 2010

    Just wondering if anyone tried this recipe? Well I did, and I have to say I am less than pleased. Instead of nice apricot halves with a nice crumbly topping (like in the picture), I ended up with a mushy mess, and I did NOT use over-ripe fruit. I'm wondering if it might be that the oven temperature is too high? 400 C seems kind of high to bake fruit. I'm certain that my oven is NOT malfunctioning either.

Related Topics