I loved almost everything about baking in the air fryer it was fast, it didn’t heat up my kitchen and browned my crisp well but it was too hard to take out without burning my hands…
My easy solution? Make a wire handle it only takes a minute and no more sizzled skin. This is gluten-free Apricot Pistachio Crisp and the recipe is in the post. It’s perfect for Summer and serves two
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15 Minute Air Fryer Honey Apricot Pistachio Crisp for 2
Makes two 1 cup servings
Pistachio Cardamom Crisp Topping
1/3 cup Cup4Cup multipurpose gluten-free flour ( original blend)
1/3 cup gluten-free old fashioned oats
1/3 cup light brown sugar
1/4 cup chopped pistachios (Can’t eat nuts? You can substitute for oats or fine coconut instead)
1 teaspoon sweet rice flour
1/4 teaspoon salt
1/2 cup butter, softened
1/8 teaspoon cardamom
Honey Apricot Filling
1 1/2 cups ripe apricots, sliced into 1/2” slices
1/4 cup honey
2 1/2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Preheat the air fryer to 350 degrees.
Whisk together the crisp topping ingredients except for the butter in a medium sized bowl. Add the butter and mix with a fork until the mixture clumps together. Set aside
Combine the apricots with the rest of the filling ingredients in a bowl. Then, divide it equally into 2 one- cup size ramekins or other oven safe dishes. Cover with the crisp topping. Bake for 7 minutes and check the amount of browning. If the crisp is brown all over, cover with foil** and continue cooking the remainder of the 15 minutes or until juices are thickened and bubbling out the sides a bit. Let the crisp cool for 30 minutes and then top with a scoop of vanilla ice cream.
**The foil doesn’t stay on top without being tacked down, I put a spoon over the top of each one to hold it in place.
