Apricot Cherry And Graham Cracker Crumble Food

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE

Steps:

• Preheat oven to 375°F. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 1/2-qt. baking dish.
• Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 tablespoons brown sugar and work in with your fingers until combined. Scatter over fruit.
• Bake crumble until topping is golden brown and fruit is bubbling, 35-45 minutes. Let cool slightly before serving.

APRICOT BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 13 x 9 pan with cooking spray.
• Layer graham cracker crumbs, apricots, condensed milk, coconut and pecans.
• Press down gently.
• Bake uncovered for 25-30 minutes or until lightly browned.
• Remove from oven until cooled.
• Cut into squares.