Apricot Blueberry Crisp Recipes

APRICOT-WALNUT CRISP

Steps:

• For topping:
• Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For filling:
• Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
• Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.

CLASSIC AMERICAN BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
• Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries.
• Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.

STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE

Steps:

• Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.

FRESH APRICOT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

BLUEBERRY FRUIT CRISP

Steps:

• In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.

APRICOT-APPLE CRISP

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

APRICOT-BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
• In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
• Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

APRICOT-BLUEBERRY COBBLER

Steps:

• Preheat oven to 170°C.
• For the fruit filling:.
• In a large bowl mix fruit, sugar, flour and lemon juice.
• Divide fruit into 4 (1 1/2 cup capacity) ramekins.
• For the topping:.
• In medium bowl mix flour, sugar, b. powder, lemon zest.
• Add lemon juice to the milk, pour this into flour mix and add egg and melted butter.
• Stir with wooden spoon lightly. Don't over mix. Few lumps is ok.
• Spoon mixture over the fruit.
• Bake about 30min. until golden brown and when tested skewer comes out clean.

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

APRICOT CRISP

Steps:

• Preheat oven to 375°F.
• Slice apricots in half and discard stone.
• Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
• Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
• Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

APRICOT CRISP

Steps:

• Preheat oven to 425°F.
• Pit apricots and cut into 1/2-inch-thick wedges. In a bowl toss with 1 tablespoon brown sugar. Divide apricots between two 1-cup ramekins or gratin dishes. Cut butter into small pieces and in a large bowl with your fingertips or a pastry blender blend into flour until mixture resembles coarse meal. Stir in remaining 3 tablespoons brown sugar, oats, salt, and cinnamon. Mound oat mixture on top of apricots and bake in middle of oven until topping is golden and apricots are tender, about 25 minutes.