Apricot Cherry Crisp With Lemon Buttermilk Sorbet Recipes

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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

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

LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).

Provided by Amanda Hesser

Categories     weekday, ice creams and sorbets, dessert

Time 15m

Yield about 3 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
2 cups low-fat buttermilk
1 inch-long piece vanilla bean, scraped
Juice and zest of 1 lemon

Steps:

  • In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
  • In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams

APRICOT AND CHERRY CRISP



Apricot and Cherry Crisp image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 11

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.

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET



Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet image

Categories     Fruit     Dessert     Bake     Lemon     Apricot     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

16 small ripe apricots (about 3 pounds), halved, pitted
1 1/2 pounds cherries, pitted
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cardamom
4 cups purchased granola
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
7 cups Lemon-Buttermilk Sorbet

Steps:

  • Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

APRICOT SORBET



Apricot Sorbet image

In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 4 servings.

Number Of Ingredients 3

1 can (15 ounces) apricot halves, undrained
1 to 2 tablespoons sugar
1 tablespoon lemon juice

Steps:

  • Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.

Nutrition Facts :

APRICOT SORBET



Apricot Sorbet image

Make and share this Apricot Sorbet recipe from Food.com.

Provided by Audrey M

Categories     Frozen Desserts

Time 20m

Yield 1/2 cup, 16 serving(s)

Number Of Ingredients 4

3 cups water
1 3/4 cups sugar
1 1/2 lbs fresh apricots, halved and pitted (about 9)
2 teaspoons vanilla extract

Steps:

  • Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
  • Add apricots, and bring to a boil.
  • Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
  • Place apricot mixture and vanilla in a blender; process until smooth, and chill.
  • Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
  • Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

APRICOT CHERRY CRISP



Apricot Cherry Crisp image

Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).

Provided by ktdid

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

4 -6 cups pitted sweet cherries or 4 -6 cups your choice fruit (use a combination, Bing or Lambert are wonderful)
1/3 cup sugar
2 tablespoons flour
2 tablespoons orange juice
1/2 cup rolled oats
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons butter, chilled

Steps:

  • Preheat oven to 375°F.
  • Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
  • Turn into shallow buttered 2 quart baking dish.
  • Let stand 15-20 minutes.
  • Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
  • Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
  • Squeeze topping together to make small clumps, sprinkle on top of fruit.
  • Bake at 375 F for 45-50 minutes.
  • Serve warm or at room temperature.

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