Apricot Crumble Parfait Food

APRICOT CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Slice apricots in half and remove the pits. Slice each half into quarters.
• Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
• Pour coated apricots into a small casserole dish.
• To make the crumble layer whisk together flour, brown sugar, salt, and oats.
• Cut in the butter until the mixture is coarse and crumbly.
• Sprinkle topping over apricots.
• Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
• Serve warm or at room temperature with a scoop of ice cream, if desired.

APRICOT CRUMBLE BARS

Steps:

• Preheat oven to 375F.
• Line a 9x13 pan with parchment paper or foil. Spray the dish with non stick spray.
• In a large bowl, whisk together the flour, almond flour, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
• Remove one cup of the flour mixture for the topping and set aside.
• Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
• Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
• While the bottom crust is baking, combine the reserved flour mixture, oats, almonds, and brown sugar in a medium bowl. Stir to combine.
• Add the remaining 2 Tablespoons of butter to the almond mixture and pinch it to combine, making clumps of the streusel. Set aside.
• In a small bowl, combine the apricot jam, diced apricots, and lemon juice. Stir to combine.
• When the bottom crust has been removed from the oven, spread the apricot jam mixture across the warm crust. Then sprinkle the streusel mixture across the top.
• Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
• Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.

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.