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Brown Sugar Roasted Apricots with Creme Fraiche

This makes a very pretty and very easy summer dessert. Make a double batch and enjoy the leftovers for breakfast spooned onto yogurt, spread onto toast, or served alongside your favorite hot cereal.
Course Dessert
Prep Time 5 minutes
Cook Time 31 minutes
Total Time 36 minutes
Servings 4 servings
Calories 185 kcal
Author Katie Morford


  • 8 ripe apricots, split in half, pits discarded
  • 1 packed tablespoon brown sugar
  • 2 tablespoons butter
  • 2 tablespoons roughly chopped pistachios
  • 1/3 cup crème fraiîche
  • 1 generous teaspoon honey


  1. Preheat oven to 350 degrees F

  2. Arrange apricot halves cut-side-up in a baking pan just large enough to accommodate them (8x8-inch or thereabouts).
  3. Sprinkle the brown sugar evenly over the apricots.
  4. Cut the butter into 16 tiny pieces and put one piece on top of each apricot half.
  5. Scatter the pistachios over the top of the fruit.
  6. Bake until the apricots soften enough so the tip of a knife slides right in, 30 to 35 minutes (time varies depending on size and ripeness of the fruit).
  7. Divide fruit onto dessert plates or small shallow bowls and serve warm with a spoonful of creme fraiche. Drizzle a honey over the top, if desired.