| Total: | 37 min |
| Prep: | 8 min |
| Inactive: | 10 min |
| Cook: | 19 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil cooking spray
- 1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
- 1 cup (6 ounces) quartered dried apricots
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon arrowroot
- 1/2 cup flour
- 1/2 cup quick-cook oats
- 1 stick unsalted butter, chilled, cut into 1/2-inch pieces
- 1/2 cup light brown sugar, packed
- 1/3 cup chopped pecans
- 1/4 teaspoon fine salt
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
- For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
- For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
- Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 712 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 9 g |
| Sugar | 64 g |
| Protein | 8 g |
| Cholesterol | 61 mg |
| Sodium | 163 mg |
Reviews
Since some reviews said this was too sweet, I only used 1/2 of the brown sugar. This is one of the best things I’ve ever made! It’s THAT good…and easy!
Too SWEET.
I usually make traditional Indian dessert but when I made this at a party everybody loved it. Thanks giada.
So good!
Easy and delicious!
This went over so big, everyone just loved it. I am always making desserts for everyone and this was a good twist or the cobbler story.Thanks Giada.
This recipe is very easy to make from on-hand ingredients (substituted cornstarch for the arrowroot but it is not anything special Might be better if fresh rather than canned pineapple were used. I made this in 4 individual dishes but it could easily serve 6 people.
This was delicious. The house smells great while its baking. I added a scoop of vanilla ice cream. WOW cant stop eating it. Thanks Giada, ur my favorite. YUM YUM as usual
This is excellent!! It is quite sweet but my family loved the combination of pineapple and appricots. I did cut the sugar in the topping and used Splenda Brown sugar as my husband is diabetic. I also used a casserole and baked it for 35 minutes. I do like the muffin cupp idea as this is quite rich. This recipe is a keeper.
This is so delicious. I brought it to a party of 20 people so instead of ramekins I used Reynolds baking cups. You put them directly on a cookie sheet and they are a smidge bigger than a paper muffin cup yet smaller than a ramekin. Perfect size for after a meal. I used 1/2 tsp cornstarch instead of arrowroot, just like another reviewer suggested and I also added a bit of orange zest. Since I used the baking cups I cooked at 375 for 20 minutes. Came out yummy!