Apricot Cherry And Blueberry Crisp With Vanilla Bean Ice Cream Recipes

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

APRICOT, CHERRY, AND GRAHAM CRACKER CRUMBLE

Steps:

• Preheat oven to 375°F. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 1/2-qt. baking dish.
• Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 tablespoons brown sugar and work in with your fingers until combined. Scatter over fruit.
• Bake crumble until topping is golden brown and fruit is bubbling, 35-45 minutes. Let cool slightly before serving.

APRICOT, CHERRY, AND BLUEBERRY CRISP WITH VANILLA BEAN ICE CREAM

Steps:

• Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.TO PREPARE THE FILLING: In a large bowl, combine the apricots, cherries, blueberries, sugar, and flour. Pour the mixture into the prepared dish.TO PREPARE THE TOPPING: In a separate large bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mix thoroughly. Add the melted butter and stir until blended. Sprinkle the topping evenly over the fruit mixture.Bake for 25 to 30 minutes, or until the topping is brown and the fruit bubbles. Let cool for 5 to 10 minutes before serving. If made ahead, reheat in a preheated 350°F oven for 10 to 15 minutes. Serve with the vanilla ice cream.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.