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Categories:
vegetable oil cooking spray pineapple apricots ground cinnamon arrowroot flour oats unsalted butter light brown sugar pecans salt ramekins
Viewed: 75 - Published at: 4 years agoIngredients
- Vegetable oil cooking spray
- 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
- 1 cup (6 ounces) quartered dried apricots
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon arrowroot
- 1/2 cup flour
- 1/2 cup quick-cook oats
- 1 stick unsalted butter, chilled, cut into 1/2-inch pieces
- 1/2 cup light brown sugar, packed
- 1/3 cup chopped pecans
- 1/4 teaspoon fine salt
- Special equipment: 4 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.
Method
- Place an oven rack in the center of the oven.
- Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray.
- Set aside.
- For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice.
- Divide the mixture equally between the ramekins.
- For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt.
- Pulse together until the butter is the size of peas.
- Spoon the topping over the filling mixture.
- Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes.
- Cool for 10 minutes and serve.
