Baked Apricots with Streusel and Whipped Ricotta

These Baked Apricots with Streusel and Whipped Ricotta will be your new favourite summer dessert! Sweet apricots are stuffed with a spiced streusel and served on top of creamy ricotta for the ultimate treat.

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Course: Baking, Dessert

Cuisine: Australian, Western

Diet: apricots, honey, mint, orange juice, ricotta, Streusel, vanilla

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Streusel

75 g flour
¼ teaspoon baking powder
80 g brown sugar
2 tablespoons pistachios, roughly chopped (optional)
½ teaspoon cinnamon
½ teaspoon orange zest
¼ teaspoon salt
65 g unsalted butter, melted and cooled

For the Apricots

8 apricots
1 tablespoon honey
1 teaspoon vanilla paste, or pure extract
2 tablespoons orange juice
6 mint leaves, roughly chopped

For the Whipped Ricotta

200 g ricotta, from the deli, not a tub
½ teaspoon cinnamon
½ teaspoon honey

Instructions

Start by making the streusel. To a large bowl add the flour, baking powder, brown sugar, cinnamon, orange zest, salt and pistachios. Using a fork, mix everything together and then add the melted and cooled butter. Still using the fork, toss and scrape the flour mixture through the melted butter until it becomes crumbly and there are no more streaks of flour. Do not overmix or you could create a paste*. Spread out on a baking tray or plate and chill in the fridge until the apricots are ready to go in the oven.
75 g flour, ¼ teaspoon baking powder, 80 g brown sugar, 2 tablespoons pistachios, ½ teaspoon cinnamon, ½ teaspoon orange zest, ¼ teaspoon salt, 65 g unsalted butter
While the streusel is chilling in the fridge, preheat the oven to 180C. Halve and pit the apricots then arrange them cut side up in a baking dish and set aside.
8 apricots
In a small saucepan, combine the honey, vanilla and orange juice. Stir over medium heat until the honey is runny. Drizzle the warm syrup in and around the apricots. Top the apricots with teaspoon-fulls of the chilled streusel and bake for 20-25 minutes, until the apricots are soft but not falling apart and the streusel is lovely golden brown.
1 tablespoon honey, 1 teaspoon vanilla paste, 2 tablespoons orange juice
While the apricots are baking, prepare the whipped ricotta. To a blender or food processor add the ricotta, cinnamon and honey. Blend until smooth and creamy. If not using straight away, chill in the fridge until needed.
200 g ricotta, ½ teaspoon cinnamon, ½ teaspoon honey
To serve the baked apricots, spread the whipped ricotta on a serving plate. Top with the baked apricots with streusel, and drizzle over any remaining syrup from the baking tray. Scatter over the fresh mint leaves and serve!
6 mint leaves

Notes

If your streusel topping becomes more paste like than crumble like, add a little bit more flour, 1 teaspoon at a time, incorporating it with the fork tossing motion before adding more.
The chilling time for this quick streusel is non-negotiable as it used melted butter. It doesn’t need long, just as long as it takes you to prep the apricots.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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