Apricot Walnut Crisp Recipes

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FRESH APRICOT CRISP



Fresh Apricot Crisp image

Quick recipe that can use just about any fruit.

Provided by Miriam

Categories     Desserts     Crisps and Crumbles Recipes

Time 50m

Yield 6

Number Of Ingredients 6

4 cups apricot halves
¼ cup white sugar
¾ cup brown sugar
½ cup all-purpose flour
½ cup butter
¾ cup rolled oats

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.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 52.4 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 115.9 mg, Sugar 35.5 g

WINNING APRICOT BARS



Winning Apricot Bars image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

APRICOT CRISP



Apricot Crisp image

During the week, homemade fruit crisp is a treat you likely don't have time to prepare. But these individual crisps call for canned fruit and bake for a mere 15 minutes.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 cans (15 ounces each) reduced-sugar apricot halves, drained
2 tablespoons brown sugar
1/2 teaspoon ground ginger
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons quick-cooking oats
2 tablespoons sweetened shredded coconut
1/4 cup cold butter, cubed

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.

Nutrition Facts : Calories 311 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 114mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 6g fiber), Protein 4g protein.

APRICOT WALNUT BARS



Apricot Walnut Bars image

Categories     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Apricot     Walnut     Vanilla     Fall     Winter     Edible Gift     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32 bars

Number Of Ingredients 9

1 1/3 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2 large egg yolks
1 teaspoon vanilla
1/2 cup apricot preserves
3/4 cup chopped walnuts (3 oz)

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
  • Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
  • Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
  • Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.

JOANNE'S APRICOT BARS



Joanne's Apricot Bars image

Categories     Fruit     Dessert     Bake     Apricot     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 16

Shortbread Layer
Nonstick vegetable oil spray
1 cup all purpose flour
1/4 cup sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Apricot layer
2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
Powdered sugar

Steps:

  • For shortbread layer:
  • Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
  • Meanwhile, prepare apricot layer:
  • Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
  • Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
  • Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
  • Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

APRICOT-WALNUT BISCOTTI



Apricot-Walnut Biscotti image

The coating of chocolate adds just the right amount of sweetness to this crunchy, crisp biscuit.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

1 cup walnut halves
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened, plus more for baking sheet
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
3/4 cup dried apricots, cut into 1/4-inch dice
1 large egg white, lightly beaten
2 tablespoons sanding sugar
4 ounces bittersweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Spread out nuts on a baking sheet; toast in oven, stirring occasionally, until fragrant and golden brown, about 8 minutes. Remove from oven; reduce temperature to 350 degrees.
  • Rub nuts between paper towels to remove loose skins; coarsely chop nuts.
  • Sift flour, baking powder, and salt together into a medium bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy. Mix in vanilla. Mix in eggs in two batches, mixing each until just combined. On low speed, mix in flour mixture until just combined. Stir in walnuts and apricots by hand.
  • Butter a large baking sheet; set aside. Transfer dough to a lightly floured surface; divide in half. With floured hands, shape each half into an 8 1/2-by-2 1/2-by-1-inch log. Place logs at least 2 inches apart on buttered baking sheet. Bake until golden, about 30 minutes. Transfer sheet to a wire rack; let logs stand 10 minutes.
  • Transfer logs to a cutting board. Clean and butter the large baking sheet; set aside. Brush logs with egg white, and sprinkle with sanding sugar. Cut each log crosswise on the diagonal into 12 pieces (each 1/2 inch thick). Lay flat on buttered sheet. Bake 7 minutes; turn pieces. Bake until golden, 7 to 9 minutes. Transfer to a wire rack; let cool until crisp.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth, 3 to 5 minutes. Let cool slightly.
  • Dip a flat side of 12 biscotti in melted chocolate, arranging cookies, chocolate sides up, on parchment paper as you work. Let stand until chocolate is set, about 30 minutes. Store in an airtight container, keeping chocolate-dipped ones in a single layer on top, up to 2 days.

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