APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE
Provided by Chris Morocco
Categories Dessert Bake Kid-Friendly Apricot Cherry Spring Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
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 CHERRY BARS
This recipe comes from the 10-12 Dec 2004 issue of the USA Weekend newspaper. It's a great tasting fruit bar, but you do need to watch out for any stray cherry pit.
Provided by Sydney Mike
Categories Bar Cookie
Time 35m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
- Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
- In a medium bowl, mix the flour, oats, brown sugar & salt.
- Stir in the butter with a fork until well mixed & clumps have formed.
- Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
- Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
- Pour this filling over the crust, distributing evenly & pressing it down.
- Sprinkle the remaining oat mixture over the dried fruit filling.
- Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
- Can be stored, covered, at room temperature up to 2 days.
- When ready to serve, cut into 1 1/2" squares.
Nutrition Facts : Calories 134.6, Fat 6.2, SaturatedFat 3.1, Cholesterol 8.9, Sodium 38.4, Carbohydrate 18.6, Fiber 1.2, Sugar 14.2, Protein 2.5
APRICOT CHERRY BAKE
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a little flour for thickening -- and top the dessert with enough crust to ensure a bit in every bite.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
- On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
- Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.
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.
APRICOT, CHERRY AND ALMOND GALETTE
Apricots and cherries are two stone fruits that have great affinity for each other and for almonds. Even less than perfect apricots will do here, as they will sweeten and their flavor will deepen as they bake.
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
- Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 12 grams, TransFat 0 grams
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY APRICOT CAKE
This gluten free dessert uses organic dried fruit and heart healthy almond flour (a superfood!). http://www.elanaspantry.com/magically-moist-cherry-apricot-cake/
Provided by Elanas Pantry
Categories Dessert
Time 37m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine almond flour, salt and baking soda.
- In a smaller bowl, combine agave, eggs and vanilla.
- Stir wet ingredients into dry.
- Gently mix in cherries and apricots.
- Pour batter into an 8 by 8 baking dish.
- Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool and serve.
Nutrition Facts : Calories 39.9, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 242.2, Carbohydrate 4.7, Fiber 0.5, Sugar 4, Protein 1.8
PATE BRISEE FOR APRICOT CHERRY BAKE
Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in a foodprocessor; pulse a few times to combine.Add butter; process until the mixture resembles coarse meal, about 10 seconds.With machine running, add ice water a few tablespoons at a time through thefeed tube, just until dough holds together.Do not process more than 30 seconds.
- Turn out dough onto a floured worksurface. Divide in half, and flatten toformdisks. Wrap each in plastic; refrigerate at least 1 hour or overnight.
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