APRICOT CRUMBLE WITH COCONUT CRUMBLE TOPPING
This apricot crumble recipe is an easy to whip up apricot dessert that can be made with fresh apricots or other stone fruits such as nectarines or peaches. The tasty coconut crumble topping makes this fruit crumble extra special.
Provided by My Poppet
Categories RECIPES
Time 45m
Number Of Ingredients 5
Steps:
- Pre-heat oven to 190°C (375°F)
- Wash, dry and de-stone apricots by cutting them in half and removing the stone. Place in a medium sized oven safe baking dish.
- In a bowl, mix crumble topping ingredients together until combined.
- Spoon the crumble mixture over the apricots, spreading it evenly over the fruit. Don't squish it down, you'll get a better more crumbly result if the topping is spread loosely and looks a bit lumpy.
- Bake for 30 min or until the crumble is toasted and golden, and the fruit is soft and tender.
- Allow to cool slightly and enjoy while still warm with cream or vanilla ice-cream.
Nutrition Facts : Calories 278 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
APRICOT PIE WITH COCONUT CRUMBLE
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 12
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.
APRICOT CRUMBLE PIE
Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 30 g, Protein 3 g
APRICOT & ALMOND CRUMBLE
A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
DUTCH APRICOT PIE WITH CRUMB TOPPING
You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?
Provided by Debber
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
- Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
- Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g
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