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Clean Eating Roasted Apricot Crunch Dessert720P HD480P
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Jun 23, 2025
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0:05
apricots are in season right now and
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they are all over California So I was on
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the lookout to find different ways to
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use up all the apricots that I got from
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the farmers market And that's when I
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found Martha Rose Schulman's recipe for
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roasted apricots in the New York Times
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So for this quick bite I am making my
0:25
version of roasted apricots topped with
0:28
a kiss of crunch and a little dollop of
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vanilla yogurt cream And here's all
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you'll need 12 small apricots pitted and
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quartered 2 tbsp of chopped almonds
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A tablespoon of raw brown sugar 2 tbsp
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of rolled oats A tablespoon of unsalted
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butter A pinch of freshly grated nutmeg
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1 cup of plain non-fat Greek yogurt A
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teaspoon of powdered sugar And a pinch
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of fresh vanilla beans So I've got my
1:02
oven preheating at 400°
1:05
And here I'm working with four 6 oz
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ramicans And I just want to coat each
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one with a little bit of softened butter
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just to ensure that our apricots don't
1:15
stick Now from here I'm going to divide
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my apricots among all four ramicans And
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you're going to end up with about three
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of the whole apricots per ramkin Now
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you're going to see that I'm not adding
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any extra sugar to the apricots like you
1:29
would if you were making a crisp or a
1:30
cobbler because this recipe is really
1:33
about these fresh seasonal apricots and
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we want their natural flavor to shine
1:37
through So we're going to set that aside
1:39
and work on our topping All we're doing
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here is combining 2 tablebspoons of
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rolled oats 2 tablebspoons of either raw
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or roasted almonds chopped up a
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tablespoon of raw brown sugar This is
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also called turbanado sugar A little bit
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of fresh nutmeg here And I got to tell
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you fresh nutmeg makes all the
2:00
difference And then we've got 2 tsp of
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real butter Yes real butter guys A
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little bit of fat is a good thing Fat
2:08
makes us feel good and fat satisfies us
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So adding a little bit of real fat to a
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nutritious dessert like this is a very
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good idea Then you're just going to work
2:18
this all together using your fingertips
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And it's going to get nice and crumbly
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And once everything is worked together
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and the butter's well worked in there
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it's ready to go
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Then we're going to take about a
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tablespoon of the oat and nut topping
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and just dot it over each ramkin Now you
2:40
guys you're going to see it's not a ton
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of topping It's really more about the
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apricots but there's just enough to give
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each ramkin a nice sweet crunch Now
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we're just going to pop them into the
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oven And I'm going to let them go for
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about 20 minutes or until the apricots
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are nice and bubbly and the top is
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golden brown In the meantime you and I
3:05
need to get back to the island and work
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on our vanilla yogurt cream Yum Now
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there's no actual cream in this recipe
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but the Greek yogurt may as well be
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because it is so rich and creamy This
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topping is so ridiculously easy The
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first thing we're going to do is talk
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about vanilla beans Now if you've never
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bought vanilla beans before the whole
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bean in the pod you can get it right at
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the grocery store in the spice section
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And you're going to see it comes in a
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container just like your spices do And
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it usually has a handful of pods inside
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Now all you have to do to get to the
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beans is lay your pod down Take the
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sharp tip of a small knife and just cut
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right down the center Then fold it open
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and you're going to see all the little
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vanilla beans loaded inside there Take
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the back of your knife and just run it
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right up along the side And that right
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there my friends is exactly what we're
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looking for the beans the vanilla beans
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So go ahead and take them and put them
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right into the yogurt Now you're not
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going to need the whole pod because a
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little bit goes a long way Now that's
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where we're getting our vanilla flavor
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from And then all you need to do is add
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one teaspoon of powdered sugar Now I
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like the powdered sugar cuz it's nice
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and fine and it mixes in really well
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This would also be great on like a nice
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big bowl of granola or some fresh fruit
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Oh that's our apricots Let's go check
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them out
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Oh m smells so good Now these are
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perfect
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Let's take a look here See how the fruit
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is nice and bubbly and the top is golden
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brown That is exactly what we're looking
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for We'll just give them a couple
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minutes to cool off and then we're going
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to top them Now I'm working with
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apricots today because that's what's in
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season but you could easily swap out any
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seasonal fruit that you had on hand So
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this would be delicious with some
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nectarines peaches or even plums Or you
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could fast forward to the fall and try
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it with some apples or pears This has
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been cooling for about 10 minutes And I
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would say that's just about perfect
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because you still want it to be warm
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when you eat it Now I'm just going to
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top it with a nice big dollop of my
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vanilla yogurt cream Oh yeah And that my
5:30
friends is ready to go So the next time
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you're looking for a nice light dessert
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or a simple seasonal breakfast try my
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roasted apricots with a kiss of crunch
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and vanilla yogurt cream I'm Danny Spees
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with Clean and Delicious TV and I'll see
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you next time with another quick bite
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So having a little bit of butter in my
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