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Baked Apricots with Almond Topping


A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kirsten Strecker

Source: Martha Stewart Living, May 2005


  • 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


  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.

Cook's Notes

Other stone fruit, such as peaches or nectarines, can be substituted, but they may take longer to bake.

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