a white ceramic serving dish full of roasted apricots tipped with whipped cream and seeds
Roasted Apricots with Sesame Crumble and Whipped Cream (Photo/Micah Siva)

This summer, try slow-roasted fruits for dessert

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Gone are the days of serving heavy, rich desserts after a meal — at least at my table.

As someone without a sweet tooth, I’ve started to rethink what desserts should be. It’s an evolution from decadent to light. With that, I’ve been leaning into seasonal fruits for desserts when entertaining.

I’ve started serving slow-roasted fruits with whipped cream, layered in a glass for an easy, make-ahead dessert that also satisfies anyone with a sweet tooth.

When roasted, fruits become something truly magical. Their sugars melt and caramelize into a sweet syrup that is delicious mixed with whipped cream, on ice cream or simply on a spoon. Apricots are not always thought of as a “cooking” fruit. You’re much more likely to find people serving a peach cobbler or plum galette, but don’t overlook these flavorful stone fruits.

The star of this dish is the sesame crumble, a mix between a cobbler and streusel topping that lends a beautiful nuttiness and slight savory edge to the sweet and jammy apricots. I love the color contrast of white and black sesame seeds but use whatever you have on hand.

Roasted Apricots with Sesame Crumble and Whipped Cream

Serves 4

  • 6 apricots, stoned and quartered
  • 2 Tbs. plus 1 tsp. brown sugar, divided
  • 3 Tbs. unsalted butter, divided
  • 4 Tbs. all-purpose flour
  • 1 Tbs. tahini
  • 2 Tbs. sesame seeds
  • ¼ tsp. salt
  • 1 cup heavy whipping cream
  • 1 Tbs. honey
  • 1 tsp. vanilla extract

Preheat the oven to 350 degrees.

Cut 1 Tbs. butter into cubes. Combine the quartered apricots, 1 tsp. brown sugar and cubed butter in a small baking dish. Set aside.

Melt remaining 2 Tbs. butter and combine in a small bowl with 2 Tbs. brown sugar, flour, tahini, sesame seeds and salt. Stir to combine.

Drop the sesame topping by the tablespoon over the apricots. Bake uncovered for 30 to 35 minutes, or until the apricots are soft and syrupy and the sesame crumble is golden.

Meanwhile, make the whipped cream. In a large bowl, whip the heavy cream, honey and vanilla. Use a hand mixer or a whisk to whip into stiff peaks — about 1 minute using a hand mixer or 3 to 4 minutes by hand.

Layer the apricots and whipped cream in glasses and serve.

Micah Siva
Micah Siva

Micah Siva is a registered dietitian and trained chef in San Francisco. She develops modern Jewish recipes inspired by her grandmother, with a plant-forward twist. See her recipes and photography at Nosh with Micah.