Apricot Almond Crisp Recipes
FRESH APRICOT CRISP
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
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
APRICOT ALMOND CRISP
A WEIGHT WATCHERS recipe for your crock pot! WW has calculated this to be 4 POINTS. If you top it with 1/4 cup fat free vanilla frozen yogurt and 1 tsp. chopped crystallized ginger, you should increase the POINTS value by 1.
Provided by Terrie Hoelscher @Blessed1
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- Spray crock pot stoneware/crock insert with PAM.
- To make topping, combine oats, brown sugar, flour, wheat germ and almonds in a medium bowl. With a fork, cut in the butter until the mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.
- Mix granulated sugar and ginger in medium bowl. Add apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with topping; lightly spray with PAM. Cover and cook until topping is crisp and begins to brown, about 4 hours on LOW.
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- In a large bowl combine apricots and cherries. Using a microplane, zest the half the lemon and add the zest to the fruit. Cut the lemon in half and add the juice to the fruit. Add white sugar and cinnamon to fruit. Toss to combine. Set aside.
- In a medium bowl combine the brown sugar, flour, salt and cinnamon. Add butter. With your fingers, rub the butter into the flour mixture, working until it resembles wet sand. Add oatmeal and almonds. Toss to combine.
- Make a slurry by mixing the cornstarch and water in a small bowl. Set aside. Transfer the fruit to a medium saucepan and heat to boiling, stirring constantly. (You can add a tablespoon or two of water to the fruit if there's not enough juices coming from them). Cook the fruit for 3-5 minutes until the sugar is melted and the fruit has softened slightly. Stir in the cornstarch slurry and bring to a boil. Cook for one minute, stirring constantly. Fruit mixture will thicken.
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