GINGERED APRICOT-APPLE CRUMBLE
This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. -Sylvia Rice, Didsbury, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.
APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)
Slightly buttery and crunchy with great oat flavor. Apricots and the slightly citrusy and peppery ginger are meant to be together! These bars are a great way to transform fruits and oats into something every kid, big and small, will devour!
Provided by RitaAnn
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
- Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
- Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
- Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
- Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
- Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 42 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 5.1 g, Sodium 107.2 mg, Sugar 27.1 g
APPLE, APRICOT & HONEY CRUMBLE
This recipe is from Coles, it is so simple but so yummy! Serve it with some yoghurt for brekky or some cream or ice-cream for a dessert, you can also add raisins or your favourite dried fruit if you like.
Provided by Mandy
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200.C & lightly grease a 20cm x 28cm baking dish.
- Place apricots in a heat resistant bowl and pour over boiling water, allow to stand 5 mins or until soft, drain.
- Combine apricots, apples & cinnamon together, spoon into prepared dish and drizzle with honey.
- In a separate bowl, rub butter into dry cake mix and stir in oats & almonds.
- Spoon crumble mixture over the fruit and bake for 20-25 mins or until golden & crisp.
Nutrition Facts : Calories 1063.6, Fat 44, SaturatedFat 18.6, Cholesterol 69.1, Sodium 957.6, Carbohydrate 162.9, Fiber 11.7, Sugar 94.2, Protein 12.5
GINGERED APRICOT-APPLE CRUMBLE
Hot or cold, plain or topped with ice cream, this crumble is tasty. For variety, leave out the apricots and make a traditional apple crisp if you'd like.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the first five ingredients; set aside.
- Arrange apple in an ungreased 13 x 9 x 2 inch baking dish.
- Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture.
- Spoon over apples.
- Combine TOPPING ingredients; sprinkle over fruit.
- Bake at 350 F.
- for 50 to 60 minutes or until topping is golden brown and fruit is tender.
- Yield: 12 servings.
- Country Woman.
Nutrition Facts : Calories 257.2, Fat 8.4, SaturatedFat 1, Sodium 3.9, Carbohydrate 46.3, Fiber 3.8, Sugar 30.8, Protein 2.7
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