Apricot Almond Crisp

Stone fruit season is one of my favorite times of year. I always stock up on peaches and plums but have not done as much with apricots. I decided to make this apricot almond crisp for something different and love how it turned out. The almond flour and sliced almonds add nice flavor and crunch. Serve slightly warm with a scoop of vanilla ice cream.

Ingredients

5 cups chopped apricots, about 15-18

2 tablespoons lemon juice

½ teaspoon cinnamon

1 tablespoon cornstarch or arrowroot powder

¼ cup honey

2 cups almond flour

½ cup butter, melted

2/3 cup brown sugar

½ cup sliced almonds

pinch of salt

Directions

Preheat oven to 350 degrees. Add the apricots, lemon juice, cinnamon, cornstarch, and honey to a pie dish and toss to combine.

In a medium bowl, add the almond flour, butter, brown sugar, sliced almonds, and pinch of salt. Stir well to combine. Place the crumble mixture over the apricots and spread around evenly.

Bake for 30-35 minutes. The crumble should be golden brown.

Serves 6