Apricot Cherry And Blueberry Crisp With Vanilla Bean Ice Cream Recipes

CHERRY AND APRICOT COBBLER

Cherry and Apricot Cobbler image

Categories Fruit Dessert Bake Picnic Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Ingredients

Filling
2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained
2 pounds apricots, halved, pitted
1 cup sugar
3 tablespoons cornstarch
1 teaspoon almond extract
Topping
2 1/2 cups all purpose flour
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream
Whipped cream or vanilla ice cream

Steps:

For filling:
Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
Meanwhile, prepare topping:
Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.

FRESH APRICOT CRISP

Fresh Apricot Crisp image

Quick recipe that can use just about any fruit.

Provided by Miriam

Categories Desserts Crisps and Crumbles Recipes

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

4 cups apricot halves
¼ cup white sugar
¾ cup brown sugar
½ cup all-purpose flour
½ cup butter
¾ cup rolled oats

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.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 52.4 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 115.9 mg, Sugar 35.5 g

APRICOT AND CHERRY CRISP

Apricot and Cherry Crisp image

Provided by Food Network

Categories dessert

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds apricots, peeled, pitted and sliced 1/2-inch thick
1 pound cherries, pitted
3/4 cups sugar
1/4 cup flour
2 tablespoons butter
1 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon
1 teaspoon salt

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.

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