Apricot Crisp with Sweetened Cream

I still had some apricots frozen in my freezer and with our beef, I'm a little short on space.  So last night, I pulled out my last bag of frozen apricots and decided to make a crisp.  I had made an apricot crisp shortly after we first got the apricots, following a recipe I found online.  I wasn't too thrilled with it, so I decided to wing it this time and do my own thing.  It turned out pretty good if I do say so myself.

Apricot Crisp with Sweetened Cream

Heat oven to 350 degrees and spray an 8 x 8 glass baking dish with cooking spray or rub down with butter and set aside.

Crisp

2 pounds apricots, sliced in half and pitted
1/3 cup + 2 tbsp. dehydrated cane juice (brown sugar would work as well)
1/3 cup + 1 tbsp whole wheat flour (all purpose would work too, although with this, you can't even tell the difference)
1 tsp. cinnamon
1/3 cup cold butter, cubed
1/3 cup rolled oats

Toss sliced apricots with 2 tablespoons cane juice and 1 tablespoon flour.  Layer face down in baking dish.  In a separate bowl, mix remaining cane juice, flour, and cinnamon.  Cut cold butter cubes into dry mixture until it resembles course crumbs.  Mix in oats to butter mixture.  Sprinkle dry mixture over apricots evenly.  Bake for 25-35 minutes or until crisp is browned on top and apricots have heated in center of dish.  Note: if using frozen apricots as I did, the baking time will take much longer--about an hour and ten minutes. 


In order to consume a little less sugar, I have been using whipped cream instead of ice cream, as it calls for a lot less sugar.  I came up with this a few weeks ago and we are loving it.  You can also prepare this while the crisp is baking. 

Sweetened Cream

1 1/2 cups heavy cream (don't use ultra pasteurized.....here is some good info as to why)
1 tbsp. real maple syrup
1 tsp. vanilla

Using an electric mixer with a whisk attachment (you could do this by hand, but why?) mix cream, maple syrup, and vanilla until cream holds a soft peak.  Note: don't over beat or it will turn to butter.  Don't ask how I know. 

Serve crisp warm with a dollop of cream and sprinkle with additional cinnamon for garnish if desired.  Enjoy!




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap