Apricot Cherry And Blueberry Crisp With Vanilla Bean Ice Cream Food

QUICK CHERRY BLUEBERRY OAT CRISP

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the cherries and blueberries with lemon juice. Place in a 9-inch deep pie dish (or an equivalent square baking dish).
• Combine the remaining ingredients in a separate bowl. Then evenly sprinkle the oat mixture over the fruit.
• Bake for 22-25 minutes until the topping is golden. Serve warm with whipped cream or vanilla ice cream.

BLUEBERRY CRISP

Steps:

• BLUEBERRY FILLING: Prepare a 9x9-inch pan by lightly coating with nonstick spray. Toss blueberries, cornstarch, sugar (See Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (See Note 2) Toss until combined and then place in the fridge while making the topping.
• CRUMBLE TOPPING: In a large bowl, toss together the flour, oats, brown sugar, optional cinnamon and nutmeg, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and it resembles crumbs.
• ASSEMBLY: Pour the blueberry filling (and any accumulated juices) into the prepared 9x9-inch pan. Spread into an even layer. Sprinkle the topping evenly over the blueberries but do not press it down. Place the unbaked Blueberry Crisp in the fridge for 20 minutes. Preheat the oven to 350 degrees F
• BAKE: Just before baking, set the baking dish in the center of a large pan (to catch any drips). Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the blueberries are tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil). Let the crisp cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

CHERRY CRISP

Steps:

• Combine the flour, oats and brown sugar.
• Cut in the softened butter.
• Pat 1/2 of the mixture on the bottom and sides of a 9" pie pan to form a crust.
• Spread with the cherry pie filling to which the almond flavoring has been added.
• Add the chopped pecans to the remaining flour-oatmeal mixture; spread evenly around the outer rim of the pie, leaving the center open.
• Bake in a 375 degree oven for 25 to 30 minutes.
• Let cool before serving.

BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM

Steps:

• Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.

APRICOT, CHERRY, AND BLUEBERRY CRISP WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.TO PREPARE THE FILLING: In a large bowl, combine the apricots, cherries, blueberries, sugar, and flour. Pour the mixture into the prepared dish.TO PREPARE THE TOPPING: In a separate large bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mix thoroughly. Add the melted butter and stir until blended. Sprinkle the topping evenly over the fruit mixture.Bake for 25 to 30 minutes, or until the topping is brown and the fruit bubbles. Let cool for 5 to 10 minutes before serving. If made ahead, reheat in a preheated 350°F oven for 10 to 15 minutes. Serve with the vanilla ice cream.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.