Blueberry And Apricot Dessert Recipes

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APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots and fresh blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1 tablespoon cornstarch
1/2 cup plus 2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)

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.

Nutrition Facts : Calories 372 g, Fat 20 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g

APRICOT-BLUEBERRY COBBLER



Apricot-Blueberry Cobbler image

Delicious fruit dessert enjoy straight from the oven top with some vanilla ice-cream! I made 4 individual but you can easily double the recipe and bake it in one large dish. Frozen fruit works well too.

Provided by Hanka

Categories     Dessert

Time 50m

Yield 4 ramekins

Number Of Ingredients 13

500 g fresh apricots, cut in quarters
3/4 cup blueberries
1 tablespoon flour
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1 egg
1/2 teaspoon lemon zest
1/3 cup milk
1/2 teaspoon lemon juice
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 337.3, Fat 11.4, SaturatedFat 6.4, Cholesterol 72.2, Sodium 219.4, Carbohydrate 54.5, Fiber 3.9, Sugar 30.1, Protein 6.9

APRICOT AND BERRY TART



Apricot and Berry Tart image

This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

6 apricots (about 12 ounces), pitted and cut into eighths
3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
8 tablespoons sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup whipped cream (optional)

Steps:

  • Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
  • In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
  • Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

APRICOT-BLACKBERRY PIE



Apricot-Blackberry Pie image

Blackberries became my favorite fruit after I harvested them from my grandfather's yard in Greece. I mix them with apricots to make the pie of my dreams. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup unblanched almonds, toasted
2-1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 tablespoons cream cheese
3/4 cup plus 2 tablespoons buttermilk
FILLING:
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
5 cups peeled and sliced fresh apricots
1-1/2 cups fresh blackberries
EGG WASH:
1 large egg
1 tablespoon water
Coarse sugar

Steps:

  • Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight., In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy., Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes., Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 506 calories, Fat 19g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 316mg sodium, Carbohydrate 77g carbohydrate (41g sugars, Fiber 5g fiber), Protein 10g protein.

BLUEBERRY-APRICOT JAM



Blueberry-Apricot Jam image

You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.

Provided by Susiecat too

Categories     Berries

Time 1h10m

Yield 3-4 half-pint jars, 60 serving(s)

Number Of Ingredients 4

4 cups apricots, pitted and halved
1 pint blueberries
1 cup sugar
1 lemon, juice and zest of

Steps:

  • Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
  • Cook about an hour, until consistency is thick when dribbled off a spoon.
  • Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.

APRICOT & BLUEBERRY CRUMBLE CAKE



Apricot & blueberry crumble cake image

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

Provided by Sara Buenfeld

Time 1h5m

Yield Cuts into 12 squares

Number Of Ingredients 13

200g butter , softened
225g golden caster sugar
225g self-raising flour
1 tsp baking powder
3 eggs , beaten
2 tbsp milk
150g pot vanilla yogurt
300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
225g punnet blueberries
25g butter
3 heaped tbsp self-raising flour
3 tbsp demerara sugar
1 tsp ground cinnamon

Steps:

  • Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
  • Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  • When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Nutrition Facts : Calories 443 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

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