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
LEMON-BUTTERMILK SORBET
Categories Dairy Dessert Lemon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 4
Steps:
- Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)
CHERRY AND APRICOT COBBLERS
Steps:
- For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
- to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
- Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
- Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
- Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly
- on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
APRICOT SORBET
Make and share this Apricot Sorbet recipe from Food.com.
Provided by Audrey M
Categories Frozen Desserts
Time 20m
Yield 1/2 cup, 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
- Add apricots, and bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
- Place apricot mixture and vanilla in a blender; process until smooth, and chill.
- Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
- Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.
APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET
Categories Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
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 CRISP
Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).
Provided by ktdid
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
- Turn into shallow buttered 2 quart baking dish.
- Let stand 15-20 minutes.
- Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
- Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
- Squeeze topping together to make small clumps, sprinkle on top of fruit.
- Bake at 375 F for 45-50 minutes.
- Serve warm or at room temperature.
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