Roasted Apricot Crunch With Vanilla Yogurt Cream

Directions

1. 1
   Preheat the oven to 400 degrees. Butter four 6-ounce or 1-cup ramekins. Pit and quarter the apricots, and arrange in the ramekins, using two apricots per ramekin (three if the apricots are small).
2. 2
   Mix together the chopped almonds, brown sugar, oats, butter and nutmeg. Dot the apricots with the topping, using about a tablespoon for each ramekin.
3. 3
   Place the ramekins on a baking sheet, and bake 15 to 20 minutes until the apricots are bubbling and the topping is lightly browned.
4. 4
   Remove from the heat, and allow to cool for at least 20 minutes before topping with vanilla cream (recipe below).Vanilla Cream
5. 5
   Place the yogurt into a medium bowl.  Scrape out the beans from the vanilla pod and add to the yogurt. 
6. 6
   Add sugar to the bowl and combine everything well.Tip for the chef: You can assemble the ramekins several hours before baking and hold the dish for several hours.