Apricot Almond Crisp Recipe

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Apricot Almond Crisp

Terrie Hoelscher


A WEIGHT WATCHERS recipe for your crock pot!
WW has calculated this to be 4 POINTS. If you top it with 1/4 cup fat free vanilla frozen yogurt and 1 tsp. chopped crystallized ginger, you should increase the POINTS value by 1.

★★★★★ 1 vote
20 Min
4 Hr


1/2 c
quick cooking oats
1/3 c
packed brown sugar
1/4 c
all purpose flour
1/4 c
toasted wheat germ
1/4 c
whole blanched almonds, finely chopped
1 Tbsp
cold butter
to 2 tablespoons fat free milk
1 Tbsp
granulated sugar
3/4 tsp
ground ginger
2 can(s)
(14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp
almond extract


1Spray crock pot stoneware/crock insert with PAM.
2To make topping, combine oats, brown sugar, flour, wheat germ and almonds in a medium bowl. With a fork, cut in the butter until the mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.
3Mix granulated sugar and ginger in medium bowl. Add apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with topping; lightly spray with PAM. Cover and cook until topping is crisp and begins to brown, about 4 hours on LOW.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy