Apricot and amaretti crisp

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This Italian inspired pudding is perfect for cool winter evenings. Be sure to serve with plenty of friends and family on hand.


3 x 825g cans apricot halves in natural juice, drained
1/4 cup (55g) caster sugar, plus extra 1/4 cup
Juice of 1/2 a lemon
1 1/2 tsp vanilla bean paste
1 1/2 tbs cornflour
150g amaretti biscuits
75g unsalted butter, chopped
1/3 cup (50g) plain flour, sifted
80g flaked almonds
Creme fraiche, to serve


  1. Preheat the oven to 200°C. Grease a 30cm round baking dish.
  2. 2.Combine apricots, sugar, lemon juice, vanilla and cornflour in a bowl. Set aside.
  3. 3.Place amaretti in a food processor and pulse until roughly crushed.
  4. 4.Place butter and extra sugar in a stand mixer fitted with the paddle attachment and beat until pale and fluffy. Fold through flour, almonds and amaretti until just combined.
  5. 5.Transfer apricot mixture to prepared dish and top with amaretti crumb, leaving some apricots exposed. Place dish on a baking tray and bake for 30 minutes or until top is golden and filling is bubbling (cover with foil if top becomes too brown during cooking).
  6. 6.Serve hot with creme fraiche.

Credits: Delicious