APRICOT CRUMBLE
Easy, relaxed Apricot Crumble is a perfect dessert for any meal. A great way to use sweet ripe apricots.
Provided by Toni Dash
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Slice apricots in half and remove the pits. Slice each half into quarters.
- Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
- Pour coated apricots into a small casserole dish.
- To make the crumble layer whisk together flour, brown sugar, salt, and oats.
- Cut in the butter until the mixture is coarse and crumbly.
- Sprinkle topping over apricots.
- Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
- Serve warm or at room temperature with a scoop of ice cream, if desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 44 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 152 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
APRICOT PIE RECIPE
Apricots are one of the few fruits that taste so much better when you cook them. There's also something magical about pairing them with cinnamon and a squeeze of lemon juice. This pie will make your taste buds dance. I love that this pie wasn't overly sweet, which only means that a scoop of vanilla bean ice cream on the side was less guilty. This flaky cream cheese pastry dough is the best. It doesn't come close to any store-bought crust. Best of all there is no shortening, lard or any other ingredients that would make you cringe. Love it up folks. :)
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h55m
Number Of Ingredients 8
Steps:
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
- Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
- Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.
- Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
- Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
- Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
- Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
- Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
- Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
BACON-WRAPPED APRICOT BITES
I love bacon-wrapped recipes, and these sweet-smoky snacks are easy to make and fun to eat, so be prepared with an extra batch. For a change, sprinkle them with a bit of blue cheese or toasted almonds. -Tammie Floyd, Plano, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen (2/3 cup sauce).
Number Of Ingredients 5
Steps:
- Cut bacon strips widthwise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap a bacon piece around each apricot; secure with a toothpick. Place in an ungreased 15x10x1-in. baking pan., Bake at 350° until bacon is crisp, 18-22 minutes. Meanwhile, in a small bowl, combine the barbecue sauce, honey and mustard. Serve with warm apricot bites.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT WRAPS
I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends. -Jane Ashworth, Beavercreek, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Cut each bacon strip into thirds. Fold each apricot piece around an almond; wrap with a piece of bacon. Secure with toothpicks., Place on two ungreased 15x10x1-in. pans. Bake until bacon is crisp, 20-25 minutes, turning halfway., Place sauce ingredients in a small saucepan; cook and stir until heated through. Drain wraps on paper towels. Serve with sauce.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
TURKEY & APRICOT WRAPS
For these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. -Kim Beavers, North August, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, mix cream cheese and preserves. Spread about 2 tablespoons over each tortilla to within 1/2 in. of edges. Layer with turkey and arugula. Roll up tightly. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 312 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 655mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
BACON-WRAPPED DRIED APRICOTS
Steps:
- Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes.
- Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature.
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