Apricot Cherry Bars With Oatmeal Crumble Topping 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.

FRESH APRICOT CRISP

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.

APRICOT CRUMBLE WITH OATMEAL TOPPING

Steps:

• First make the topping. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
• Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven and bake 10 minutes. Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned. Remove from the heat and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.
• Raise the oven heat to 400 degrees. In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract. Cover and let sit for 15 minutes.
• Butter a 2-quart baking dish. Scrape the fruit and all of the juice in the bowl into the baking dish. Spread the crumble topping over the apricots in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving.

APRICOT CHERRY BARS

Steps:

• Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
• Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
• In a medium bowl, mix the flour, oats, brown sugar & salt.
• Stir in the butter with a fork until well mixed & clumps have formed.
• Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
• Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
• Pour this filling over the crust, distributing evenly & pressing it down.
• Sprinkle the remaining oat mixture over the dried fruit filling.
• Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
• Can be stored, covered, at room temperature up to 2 days.
• When ready to serve, cut into 1 1/2" squares.

OATMEAL CRUMB TOPPING

Steps:

• Melt butter.
• Add brown sugar, flour and oatmeal.
• Mix well and sprinkle over favorite dessert.