Apricot Walnut 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.

APRICOT CRISP

Steps:

• Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes. , In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots. , Bake 15 minutes or until filling is bubbly and top is golden brown.

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.

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.

APRICOT-WALNUT BISCOTTI

Steps:

• Preheat oven to 375 degrees. Spread out nuts on a baking sheet; toast in oven, stirring occasionally, until fragrant and golden brown, about 8 minutes. Remove from oven; reduce temperature to 350 degrees.
• Rub nuts between paper towels to remove loose skins; coarsely chop nuts.
• Sift flour, baking powder, and salt together into a medium bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy. Mix in vanilla. Mix in eggs in two batches, mixing each until just combined. On low speed, mix in flour mixture until just combined. Stir in walnuts and apricots by hand.
• Butter a large baking sheet; set aside. Transfer dough to a lightly floured surface; divide in half. With floured hands, shape each half into an 8 1/2-by-2 1/2-by-1-inch log. Place logs at least 2 inches apart on buttered baking sheet. Bake until golden, about 30 minutes. Transfer sheet to a wire rack; let logs stand 10 minutes.
• Transfer logs to a cutting board. Clean and butter the large baking sheet; set aside. Brush logs with egg white, and sprinkle with sanding sugar. Cut each log crosswise on the diagonal into 12 pieces (each 1/2 inch thick). Lay flat on buttered sheet. Bake 7 minutes; turn pieces. Bake until golden, 7 to 9 minutes. Transfer to a wire rack; let cool until crisp.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth, 3 to 5 minutes. Let cool slightly.
• Dip a flat side of 12 biscotti in melted chocolate, arranging cookies, chocolate sides up, on parchment paper as you work. Let stand until chocolate is set, about 30 minutes. Store in an airtight container, keeping chocolate-dipped ones in a single layer on top, up to 2 days.

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.

PLUM APRICOT CRISP

Steps:

• Preheat oven to 400 degrees F.
• Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
• Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
• Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.

APRICOT-WALNUT CEREAL BARS

Steps:

• Preheat oven to 350°F Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
• Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
• Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
• Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.

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.

APRICOT WALNUT LOAF

Steps:

• Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
• At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
• Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
• At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.

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-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.

APRICOT WALNUT BARS

Steps:

• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.