How to Make Apricot & Olive Oil Farro Crisp with Pistachio Coconut Topping
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Preheat oven to 375°F (190°C). Lightly oil a small baking dish.
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Toss apricots and farro with orange juice and honey; spread in dish.
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In a bowl, combine oats, coconut, pistachios, cinnamon, salt, and olive oil; rub together until crumbly.
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Sprinkle oat mixture evenly over fruit/farro.
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Bake for 20–22 minutes, or until topping is golden and fruit is bubbling.
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Cool briefly before serving.
Pro Tips for Perfect Apricot & Olive Oil Farro Crisp with Pistachio Coconut Topping
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dried apricots, chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Apricot & Olive Oil Farro Crisp with Pistachio Coconut Topping?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Apricot & Olive Oil Farro Crisp with Pistachio Coconut Topping?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dried apricots, chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.