Apricot-Walnut Crisp

Name: Apricot-Walnut Crisp
Yield: 6 to 8 Servings
Ingredients: 3/4 cup all purpose flour; 3/4 cup old-fashioned oats; 1/2 cup (packed) golden brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3/4 cup chopped walnuts (about 3 1/2 ounces); 3/4 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon ground cinnamon; Pinch of fine sea salt; 2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups); Vanilla ice cream

By Carolyn Beth WeilPhotography by Noel Barnhurst

June 30, 2006

Image may contain Food Stuffing Plant and Produce

Recipe notes