Apple Apricot Honey Crumble Food

MY HONEY'S APPLE AND APRICOT PIE

Steps:

• FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
• CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
• ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

APPLE, APRICOT & HONEY CRUMBLE

Steps:

• Preheat oven to 200.C & lightly grease a 20cm x 28cm baking dish.
• Place apricots in a heat resistant bowl and pour over boiling water, allow to stand 5 mins or until soft, drain.
• Combine apricots, apples & cinnamon together, spoon into prepared dish and drizzle with honey.
• In a separate bowl, rub butter into dry cake mix and stir in oats & almonds.
• Spoon crumble mixture over the fruit and bake for 20-25 mins or until golden & crisp.

APRICOT & ALMOND CRUMBLE

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.

APPLE AND APRICOT CRISP

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, soak the apricots in brandy for 5 minutes.
• Blend flour, brown sugar, salt and butter until mixture resembles coarse meal.
• Add oats and almonds and toss.
• In a 9 inch glass pie dish, toss together apples, apricots and brandy.
• Sprinkle oat mixture evenly over top and bake for 30-35 minutes, or until apples are tender and topping is browned.

OATY APPLE CRUMBLE

Steps:

• Cook the apples with the caster sugar in a large pan, stirring occasionally - add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.
• Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don't have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

GINGERED APRICOT-APPLE CRUMBLE

Steps:

• In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.