STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 14
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 & ALMOND CRUMBLE
A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
APRICOT CRUMBLE
I used fresh apricots from our garden for this simple and delicious crumble.
Provided by Veronica Meredith
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
- Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40.3 g, Cholesterol 27.2 mg, Fat 11.7 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 62 mg, Sugar 19.3 g
FRESH APRICOT BERRY CRUMBLE
Make and share this Fresh Apricot Berry Crumble recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to lowest third of oven and preheat to 375°F.
- Place apricots in shallow 2 qt baking dish.
- Place almonds in food processor and add 1/4 c brown sugar. Grind until fine. Add lemon zest and grind 5-10 seconds more.
- Sprinkle sugar/almond mixture over apricots & toss to coat.
- Add berries to topt of apricots and drizzle with lemon juice.
- Place flour, oats, cinnamon, salt, and 3/4 c brown sugar in food processor. Process 10-20 seconds.
- Add margarine and process until crumbly. Sprinkle over fruit.
- Bake 55 minutes until top is golden brown and filling bubbles.
- Cook & serve.
Nutrition Facts : Calories 275.4, Fat 2.2, SaturatedFat 0.2, Sodium 91.2, Carbohydrate 62.7, Fiber 8, Sugar 40.4, Protein 5.8
APRICOT-BLACKBERRY COBBLER
Categories Fruit Dessert Bake Blackberry Apricot Summer Tapioca Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For Fruit:
- Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar and tapioca in large bowl; toss gently to blend. Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
- For Biscuit Topping:
- Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl; whisk to blend. Add butter, rub in with fingertips until mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together.
- Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon cream.
- Bake cobbler until filling is heated through and lattice is golden brown, about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.
APRICOT & RASPBERRY BUCKLE
Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
- Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
- Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.
Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium
APRICOT-BLUEBERRY COBBLER
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
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-BLUEBERRY COBBLER
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
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
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- Preheat the oven to 375° and set a rack in the bottom third. Place the apricots in a shallow 2 1/2-quart baking dish, such as a 10-inch round dish.
- In a food processor, grind the almonds with 1/4 cup of the brown sugar until fine, about 30 seconds. Add the lemon zest and process for 5 to 10 seconds. Scrape the sugar mixture over the apricots and toss. Scatter the raspberries and blueberries over the apricots and drizzle with the lemon juice.
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