Apricot Amaretti Crisp

I have talked about my love of Apricots before.  I had one today...they are approaching their peak.  I could eat 4 or 5 a day, I love them so much.  We have enough Italian markets in the area that finding amaretti cookies shouldn't be too difficult.

1 1/2lbs. apricots, pitted and cut into eighths
1/3 C. packed brown sugar
1/2 tsp. ground nutmeg, divided
Cooking spray
2/3 C. crushed amaretti cookies
2 tbsp. all purpose flour
1/8 tsp. ground cinnamon
Dash of ground cloves
2 tbsp. unsalted butter, melted
1/3 C. heavy whipping cream

Preheat oven to 375 degrees.

Combine apricots, sugar, and 1/4 tsp nutmeg in a bowl; toss well to coat.  Spoon apricot mixture evenly into 6 8oz. ramekins coasted with cooking spray.

Combine remaining nutmeg, cookies and next 4 ingredients (through butter); sprinkle cookie mixture over apricot mixture.  Arrange ramekins on a baking sheet.  Bake at 375 degrees for 25 minutes or until filling is bubbly.

Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.  Dollop cream over crisps.

Serves 6; per serving, 247 calories, 10g. fat, 4g. protein, 39g. carbs, 3g. fiber, 28mg. cholesterol, 1mg. iron, 47mg. sodium, 36mg. calcium.