Apricot Cherry Crisp Recipes

APRICOT CHERRY CRISP

Apricot Cherry Crisp image

Modified from a recipe in a Pike Place Market Basket newsletter. Apricots and cherries have been fabulous in Washington this summer and this recipe is quick, easy and very yummy. Like all crisps and cobblers, this is very flexible. Blackberries or blueberries can be substituted for cherries, and peaches can be substituted for apricots (I add some cornstarch when using peaches as they generate more juices than apricots).

Provided by ktdid

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 cups pitted sweet cherries or 4 -6 cups your choice fruit (use a combination, Bing or Lambert are wonderful)
1/3 cup sugar
2 tablespoons flour
2 tablespoons orange juice
1/2 cup rolled oats
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons butter, chilled

Steps:

Preheat oven to 375°F.
Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
Turn into shallow buttered 2 quart baking dish.
Let stand 15-20 minutes.
Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
Squeeze topping together to make small clumps, sprinkle on top of fruit.
Bake at 375 F for 45-50 minutes.
Serve warm or at room temperature.

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

Ingredients

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

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET

Apricot-Cherry Crisp with Lemon-Buttermilk Sorbet image

Categories Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

16 small ripe apricots (about 3 pounds), halved, pitted
1 1/2 pounds cherries, pitted
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cardamom
4 cups purchased granola
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
7 cups Lemon-Buttermilk Sorbet

Steps:

Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

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