Apricot Crumble With Coconut Crumble Topping Recipes

APRICOT COCONUT CRUMBLE BARS

Steps:

• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
• Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
• Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.

APRICOT BARS WITH COCONUT CRUMBLE TOPPING

Steps:

• Preheat oven to 350ºF.
• Line 9x9 square baking pan with aluminum foil.
• Grease the foil insert.
• In a medium mixing bowl combine the dry ingredients: flour, oats, brown sugar, baking soda, and salt.
• Cut the butter into the dry ingredient mixture using a sturdy pastry blender.
• Set aside 1/2 cup of the crust mixture to use for the topping later.
• Using your fingers, pack the crumb mixture into the prepared baking pan, covering the bottom of the pan evenly.
• Bake the crust for 15 minutes.
• While the crust is baking, pour the apricot preserves into a small mixing bowl and stir it up to soften.
• In another small mixing bowl, toss the toasted coconut with the reserved crust mixture.
• Remove the crust from the oven and spread the apricot preserves evenly over the top of the crust.
• Sprinkle the toasted coconut and crumb mixture over top of the preserves.
• Return to oven for about 15 minutes or until topping starts to brown slightly.
• Cool bars completely in the pan on a wire cooling rack.
• When completely cool, lift the bars out of the pan using the aluminum foil insert.
• Remove the foil, and cut into rectangles.

APRICOT PIE WITH COCONUT CRUMBLE

Steps:

• Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
• Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
• Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
• Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.