Crumb Topped Baked Apricots Food

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.

DUTCH APRICOT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
• Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
• Pour filling into crust; set aside.
• Prepare topping: combine flour, sugar and nuts; stir in melted butter.
• Sprinkle topping over filling.
• Cover edges loosely with strips of foil (prevents burning).
• Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
• Cool on wire rack; serve warm.
• Store leftovers (hhahaha) in the fridge.

BAKED APRICOTS

Steps:

• Spray casserole dish with PAM.
• Lay apricots pit side up in pan.
• Sprinkle brown sugar over the top and them sprinkle some cinnamon.
• Crush crackers and put on top.
• Melt 1 to 1 1/2 sticks butter and pour over crackers.
• Bake at 325 for 40 minutes.

BAKED APRICOTS (FRANCE)

Steps:

• Preheat oven to 400 degrees F & generously butter a large baking dish.
• Put apricot halves, cut side up & in one layer, in the prepared baking dish.
• Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
• Serve hot with creme fraiche or vanilla ice cream.

APRICOT CRUMBCAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
• In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
• Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
• For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
• Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

APRICOT CRUMB SQUARES

Steps:

• Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
• Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
• Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

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.

FRUIT PIE CRUMB TOPPING

Steps:

• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.