Apricot Walnut Crisp Recipes

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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.

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 CRISP



Apricot Crisp image

Though Margaret Walker orchards was to provide fruits for the manufacture of jams and jellies, Margaret made sure some of the apricots went on the table. Apricots making a lovely crisp. Tweeked from This recipe inmamaskitchen.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/4 lbs apricots
1 1/4 cups all-purpose flour
1/4 cup walnuts (or almonds)
1 1/4 cups sugar
8 ounces butter
1 pinch ground cloves
1 pinch ground cardamom
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°F.
  • Slice apricots in half and discard stone.
  • Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
  • Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
  • Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

Nutrition Facts : Calories 963.1, Fat 52.2, SaturatedFat 29.7, Cholesterol 121.9, Sodium 330.3, Carbohydrate 122.3, Fiber 7, Sugar 86.5, Protein 9.2

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

APRICOT AND WALNUT PHYLLO CUPS



Apricot and Walnut Phyllo Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 39m

Yield 12 phyllo cups

Number Of Ingredients 8

1 1/2 cups (8 1/2 ounces) dried apricots
1/2 cup chopped and toasted walnuts
1/4 cup honey
1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional,
2 tablespoons fresh orange juice
1 teaspoon ground cardamom
4 sheets frozen phyllo dough, thawed
2 tablespoons unsalted butter, melted

Steps:

  • Special Equipment: a 12-count mini muffin pan
  • Place an oven rack in the center of the oven and preheat to 375 degrees F.
  • In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
  • Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
  • Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.

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