Apricot, Walnut and Maple Crisp
1 pound apricots, pitted and sliced (about 3 1/2 cups)
1/4 cup plus 3 T maple sugar
1/4 cup plus 1 T whole-wheat or spelt flour
1/2 cup chopped walnuts
1/4 tsp salt
2 1/2 T walnut oil, plus extra for brushing cups
Vanilla ice cream, yogurt, or nondairy frozen dessert
Nutrition FactsServes 4. Per serving: 330 calories, 18 g fat, 35 g carbs, 7 g protein, 5 g fiber, 55 mg calcium, 2 mg iron, 150 mg sodium
1. Preheat oven to 350 degrees F. Brush four 2/3- to 3/4-cup ramekins or custard cups lightly with walnut oil. Combine apricots with 3 T maple sugar and 1 T flour in large bowl.
2. Mix remaining 1/4 cup maple sugar, 1/4 cup flour, walnuts and salt in medium bowl. Pour 2 1/2 T walnut oil over mixture and blend with fork until topping is moist and crumbly.
3. Divide apricots among the prepared ramekins. Sprinkle topping over apricots. Bake until topping is golden brown and apricots bubble thickly, about 30 minutes.
4. Cool slightly and serve with frozen treat of your choice.