Apricot Crumble With Oatmeal Topping 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 WITH OATMEAL TOPPING

Steps:

• First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
• Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
• Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
• Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.

FRESH APRICOT CRISP

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.

APRICOT CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

APRICOT-CHERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
• In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
• Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
• Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
• To serve, cut into generous 1 1/2-inch squares.

OATMEAL CRUMB TOPPING FOR PIES

Steps:

• In a large mixing bowl combine all the ingredients except the butter.
• Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
• Spread crumbs over prepared fruit mixture of your favorite fruit pie.
• Do NOT add top crust.
• Bake as directed in your fruit pie recipe.
• If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
• Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.

APRICOT CRISP

Steps:

• Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes. , In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots. , Bake 15 minutes or until filling is bubbly and top is golden brown.

OATMEAL CRUMB TOPPING

Steps:

• Melt butter.
• Add brown sugar, flour and oatmeal.
• Mix well and sprinkle over favorite dessert.