The Ranger's Daughter

Naturally beautiful food


Roasted Apricots with Toasted Almond & Bourbon Granola

Summer desserts are a beautiful thing. I love decadent, creamy, chocolatey treats as much as the next girl, but those belong in the colder months. Here in the burgeoning heat of unofficial summer, I crave the freshness of fruit. Stone fruits, in particular, are a harbinger of the warmer months. Those beautiful jewel-toned orbs appeal to my most basic senses, and are everything I ever wanted from a fruit – sweet and tart, deliciously scented, and juicy as hell.

Stone fruits like peaches, plums and apricots are right at home in a classic crumble or cobbler. Paired with a nutty, toasted topping and a cloud of whipped cream, those little gems really start to shine. I wanted to capture these flavors, but with less sugar and more emphasis on the fruit. I roasted apricots with a kiss of vanilla honey, then topped with lightly sweetened whipped cream and an almond and bourbon crumble. Apricots are amazing roasted – they become sweeter and richer. Vanilla and cream pair with them beautifully, and the crumble adds a fantastic toasty crunch. It’s the perfect ending to a warm evening or a sunny brunch.

Why is it good for you?

This treat is great for your eyes. Apricots are high in vitamins A & C, both of which protect eyes against age-related macular degeneration. They’re also rich in the antioxidants lutein and zeaxanthin. According to the American Optometric Association, these antioxidants (both carotenoids) shield the retina from the damage of high-intensity blue light wavelengths, thus helping to prevent cataracts and macular degeneration. In addition, apricots are a good source of catechins, a type of flavonoid known for reducing inflammation.







Roasted Apricots with Toasted Almond & Bourbon Granola


  • 4 large apricots, halved and pitted
  • 1 Tbsp. honey
  • 1/4 tsp pure vanilla extract
  • pinch of kosher salt
  • 1/4 cup whipping cream
  • Toasted Almond & Bourbon Granola
  • Fresh nutmeg, optional
    Toasted Almond & Bourbon Granola
  • 1/2 cup + 2 Tbsp. old-fashioned rolled oats
  • 1/4 cup + 2 Tbsp. whole-wheat flour
  • 1/2 cup slivered almonds
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 heaping tsp kosher sat
  • 1/4 cup olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. molasses
  • 1 Tbsp. bourbon


  1. Preheat oven to 375 F.
  2. Line a baking sheet with parchment paper.
  3. Spread apricot halves, cut side up, on prepared baking sheet.
  4. In a small bowl, mix honey and vanilla until well combined.
  5. Using a pastry brush, brush tops of apricot halves with half of the honey mixture. Sprinkle lightly with salt and bake in preheated oven for 25-30 minutes, or until apricots are tender and fragrant. Remove apricots to individual plates and allow to cool somewhat.
  6. In a medium mixing bowl, beat whipping cream until soft peaks form.
  7. Gently stir remaining honey mixture into the whipped cream.
  8. Top apricots with a generous dollop of whipped cream and a good handful of granola. Using a spoon, drizzle juices from the roasting pan over the top of each serving.
  9. Grate fresh nutmeg over the top and serve.
    Toasted Almond & Bourbon Granola
  1. Preheat oven to 325 F
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix the oats, flour, almonds, cinnamon, ginger and salt
  4. In a small bowl, stir together oil, honey, molasses and bourbon until well combined.
  5. Drizzle the liquids over the dry mixture and stir until well combined.
  6. Spread mixture evenly over prepared pan and bake 25-30 minutes, stirring once halfway through, until mixture is a deep golden brown.
  7. Allow to cool completely before serving or storing.
Recipe Management Powered by Zip Recipes Plugin

Granola recipe adapted from Food & Wine’s Honey-Nut-Oat Crumble Topping recipe.

Roasted apricot recipe adapted from Eat Your Greens’ Baked Apricots with Honey recipe.


Allison • June 13, 2016

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  1. Diane Green June 13, 2016 - 8:58 pm


    This looks absolutely delicious!! Thank you for sharing!


    • Allison June 19, 2016 - 5:31 am

      Thank you Diane, I’m so glad you like it! 🙂


  2. Bethany @ athletic avocado June 13, 2016 - 9:31 pm

    This looks like such a delicious and easy little dessert! It’s like a mini crumble!

    • Allison June 19, 2016 - 5:30 am

      Hi Bethany,

      Yes, that was part of my inspiration! I love crumbles. Thanks for commenting 🙂


  3. nicole ( June 14, 2016 - 9:03 pm

    Oh this is so delicious and beautiful, love those colors! And Bourbon granola? Yup, count me in, please.

    • Allison June 19, 2016 - 5:35 am


      Thanks so much for your comment! That color is what I love about apricots. And I’m glad we see eye to eye on the bourbon granola 🙂


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