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Baked Apricots with Almond Topping

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Recipe photo courtesy of Kirsten Strecker

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.

Source: Martha Stewart Living, May 2005
Total Time Prep Servings

Ingredients

Directions

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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  • Sassychick
    17 JUL, 2010
    Sorry, I meant 400 F. And I only baked for 15 minutes.
    Reply
  • 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.
    Reply

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