APRICOT CRUMBLE WITH COCONUT CRUMBLE TOPPING
This apricot crumble recipe is an easy to whip up apricot dessert that can be made with fresh apricots or other stone fruits such as nectarines or peaches. The tasty coconut crumble topping makes this fruit crumble extra special.
Provided by My Poppet
Categories RECIPES
Time 45m
Number Of Ingredients 5
Steps:
- Pre-heat oven to 190°C (375°F)
- Wash, dry and de-stone apricots by cutting them in half and removing the stone. Place in a medium sized oven safe baking dish.
- In a bowl, mix crumble topping ingredients together until combined.
- Spoon the crumble mixture over the apricots, spreading it evenly over the fruit. Don't squish it down, you'll get a better more crumbly result if the topping is spread loosely and looks a bit lumpy.
- Bake for 30 min or until the crumble is toasted and golden, and the fruit is soft and tender.
- Allow to cool slightly and enjoy while still warm with cream or vanilla ice-cream.
Nutrition Facts : Calories 278 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
APRICOT COCONUT CRUMBLE BARS
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Provided by Barry C. Parsons
Categories Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Sift together the flour, sugar, baking powder, coconut and salt.
- Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
- Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
- Pour and spread the apricot filling evenly over the bottom crumbs.
- Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
- Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
- Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
- Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.
Nutrition Facts : Calories 156 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 grams, Sodium 69 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
APRICOT CRUMBLE
I used fresh apricots from our garden for this simple and delicious crumble.
Provided by Veronica Meredith
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
- Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40.3 g, Cholesterol 27.2 mg, Fat 11.7 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 62 mg, Sugar 19.3 g
APRICOT-COCONUT SQUARES
The yummiest apricot-coconut squares you've ever tasted!
Provided by Jo Whattam
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT CRUMBLE CAKE
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
- Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT PIE WITH COCONUT CRUMBLE
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
- Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
- Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
- Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
APRICOT COCONUT CRUMBLE CAKE
Make and share this Apricot Coconut Crumble Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour 13x9-inch pan.
- Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
- Gradually add milk, mixing well after each addition; blend eggs and vanilla.
- Add combined dry ingredients to cream cheese mixture; mix well.
- Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Combine coconut, brown sugar, cinnamon and margarine; mix well.
- Spread onto the cake and broil 3-5 minutes or until golden brown.
APRICOT AND COCONUT CRUMBLE
Make and share this Apricot and Coconut Crumble recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
- Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
- Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.
Nutrition Facts : Calories 313.2, Fat 9.3, SaturatedFat 3.5, Cholesterol 8, Sodium 52.5, Carbohydrate 58.4, Fiber 4.4, Sugar 53.7, Protein 4.7
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APRICOT AND COCONUT CRUMBLES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (12)Category DessertServings 4Total Time 45 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. To make the topping, place the flour in a large bowl with the oats, desiccated coconut and sugar, mix, then add the butter. Rub the mixture together with your fingers until it resembles coarse breadcrumbs.
- Mix the filling ingredients together in a large bowl, then spoon evenly between 4 x 275ml ovenproof dishes. Heap the crumble topping over the filling and top with the coconut flakes. Transfer to a baking tray.
- Bake for 25 minutes (covering with foil after the first 10 minutes to prevent the coconut from catching). Remove from the oven and leave for 5 minutes before serving with pouring cream.
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