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Categories:
filling butter dried apricots apricot nectar dried figs cranberries brown sugar vanilla honey apples cinnamon stick cooking spray topping regular oats all-purpose brown sugar salt ground cinnamon chilled butter pistachios
Viewed: 78 - Published at: 4 years agoIngredients
- Filling:
- 1 tablespoon butter
- 1 cup dried apricots, chopped
- 1 cup apricot nectar
- 1/2 cup dried figs, chopped
- 1/4 cup dried currants or dried cranberries
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 1 1/2 pounds Granny Smith apples, peeled and chopped (about 4 apples)
- 1 (2-inch) cinnamon stick
- Cooking spray
- Topping:
- 1/2 cup regular oats
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons chilled butter, cut into small pieces
- 1 cup chopped pistachios
Method
- Preheat oven to 375°.
- To prepare filling, melt butter in a large saucepan over medium-high heat. Add apricots and the next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Discard cinnamon stick.
- Place filling in an 8-inch square baking dish coated with cooking spray.
- To prepare topping, place oats in a food processor; pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/4 cup brown sugar, salt, and ground cinnamon to oats; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pistachios; toss well. Sprinkle topping over filling. Bake at 375° for 25 minutes or until golden.
