FRESH APRICOT CRISP
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
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 CRISP
During the week, homemade fruit crisp is a treat you likely don't have time to prepare. But these individual crisps call for canned fruit and bake for a mere 15 minutes.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 114mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 6g fiber), Protein 4g protein.
APRICOT CRISP
Though Margaret Walker orchards was to provide fruits for the manufacture of jams and jellies, Margaret made sure some of the apricots went on the table. Apricots making a lovely crisp. Tweeked from This recipe inmamaskitchen.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 963.1, Fat 52.2, SaturatedFat 29.7, Cholesterol 121.9, Sodium 330.3, Carbohydrate 122.3, Fiber 7, Sugar 86.5, Protein 9.2
QUICK APRICOT CRISP
I like easy desserts that taste like some effort went into them, like this one. Apricots are a nice change of pace from apples.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Arrange apricot halves in a greased 5-in. round baking dish. In a bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter until mixture is crumbly; sprinkle over top. Bake, uncovered, at 375° for 20 minutes until golden brown. Serve warm with vanilla ice cream if desired.
Nutrition Facts :
APRICOT CHERRY CRISP
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
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.
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 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
APRICOT CRISP
Categories Fruit Dessert Bake Quick & Easy Mother's Day Apricot Spring Poker/Game Night Shower Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
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-APPLE CRISP
Old-fashioned apple crisp with an apricot twist. Spoon up a warm bowl full of this comforting dessert, and top it with cinnamon ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355, Carbohydrate 66 g, Cholesterol 15 mg, Fiber 5 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg
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