FRESH APRICOT CRUMBLE WITH OAT TOPPING
This Fresh Apricot Crumble with Oat Topping is a delicious summer dessert. Sweet, tangy and crispy, it makes a great quick and easy stone fruit dessert.
Provided by A Baking Journey
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven on 180'C/350'F.
- Wash and cut the Fresh Apricots into thin slices (I cut each apricots in 8, but you can also cube them).
- Place them in a large mixing bowl with the Brown Sugar, Lemon Juice, Cornstarch, Ground Cinnamon and Ginger. Toss together until evenly coated.
- Transfer into a baking dish (see note 1) and set aside.
- Place the Rolled Oats, Brown Sugar, Ground Cinnamon and Ground Ginger in a large mixing bowl.
- Cut the soft Butter into small cubes and add them to the Oats. Use your fingers to rub the butter into the Oats to create chunks of dough (see note 2). Cover the Apricots with the crumble.
- Bake for 25 to 35 minutes, or until the topping is golden brown and the filling under is bubbling. Leave to cool down for about 10 minutes, and serve warm (see note 3).
Nutrition Facts : Calories 353 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 9 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
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 CRUMBLE WITH OATMEAL TOPPING
Because apricots bake so quickly (the crumble needs only 20 minutes in a 400-degree oven) it's important to bake the topping for this crisp ahead.
Provided by Martha Rose Shulman
Categories dessert
Time 1h20m
Yield Yield: 8 servings
Number Of Ingredients 14
Steps:
- First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
- Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
- Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
- Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 39 milligrams, Sugar 25 grams, TransFat 0 grams
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.
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
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