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Apricot and almond crisp

Ingredients

  • 1 teaspoon olive oil
  • 1 pound apricots, halved with pits removed
  • 1/2 cup almonds, chopped
  • 1 tablespoon oats (certified gluten-free)
  • 1 teaspoon anise seeds
  • 2 tablespoons honey

Directions

Heat oven to 350 F.

Brush olive oil in 9-inch glass pie dish. Chop apricots and place in pie dish. Sprinkle almonds, oats and anise seeds on top. Drizzle with honey.

Bake for 25 minutes, until almond topping is golden and apricots are bubbling up. Serve warm.

Nutritional analysis per serving

Calories 134
Total carbohydrate 17 g
Cholesterol 0 mg
Dietary fiber 3 g
Monounsaturated fat 4
Protein 3 g
Saturated fat 0.5 g
Serving size About 1/2 cup
Sodium 1 mg
Total fat 6 g

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1
Fruits 1
Sweets 1/2

DASH Eating Plan Servings

Fats and oils 1
Fruits 1
Sweets 1/2

Diabetes Meal Plan Exchanges

Fats 1
Fruits 1
Sweets, desserts and other carbohydrates 1/2

Dietitian Tip

This apricot dessert uses no flour and is gluten-free when made with certified gluten-free oats.

More from the Mayo Library

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Dietitian Tip

This apricot dessert uses no flour and is gluten-free when made with certified gluten-free oats.

More from the Mayo Clinic Health Library​