Apricot-Almond Crisp

When fruit is baked, the flesh breaks down and the juices are released. These juices are an integral part of many desserts, as they contain a lot of flavor, but often they must be thickened so that the dish doesnt become soggy or liquidy. Both tapioca and cornstarch can be used to thicken fruit desserts. If you use quick-cooking, or instant, tapioca for thickening, tiny, tender bits of tapioca will be visible, while cornstarch bakes up smooth.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Apricot-Almond Crisp
Review 1 for Apricot-Almond Crisp
5 out of 5
5 out of 5
July 27, 2010
Would You Recommend? Yes
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Very good!!!
July 27, 2010
This was SO good!!! We ate it for dinner :) I would recommend dicing the apricots really small. That's what I did.