Vanilla-Scented Harvest Crisp with Pistachios

Filling:

• 1 tablespoon butter 
• 1 cup dried apricots, chopped
• 1 cup apricot nectar
• 1/2 cup dried figs, chopped
• 1/4 cup dried currants or dried cranberries 
• 1 tablespoon brown sugar
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• 1 1/2 pounds Granny Smith apples, peeled and chopped (about 4 apples)
• 1 (2-inch) cinnamon stick
• Cooking spray 

Topping:

• 1/2 cup regular oats
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 tablespoons chilled butter, cut into small pieces 
• 1 cup chopped pistachios 

Preheat oven to 375°.

To prepare filling, melt butter in a large saucepan over medium-high heat. Add apricots and the next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Discard cinnamon stick. Place filling in an 8-inch square baking dish coated with cooking spray.

To prepare topping, place oats in a food processor; pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/4 cup brown sugar, salt, and ground cinnamon to oats; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add pistachios; toss well. Sprinkle topping over filling. Bake at 375° for 25 minutes or until golden.

Serves 12; 272 calories.

VERDICT:  Very good Thanksgiving dessert.  Very sweet, but vanilla ice cream cuts that nicely.  It's also a good recipe to use up whatever dried fruit you have in the cupboard--I polished off the apricots, currants, and craisins.  (I left out figs altogether.)  Keep.