Best Apricot Crisp Recipes

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 CRISP

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.

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 CRISP

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.

APRICOT-APPLE CRISP

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE

Steps:

• Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.

APRICOT-WALNUT CRISP

Steps:

• For topping:
• Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For filling:
• Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
• Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.

APRICOT-CHERRY CRISP WITH 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.

APPLE AND APRICOT CRISP

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, soak the apricots in brandy for 5 minutes.
• Blend flour, brown sugar, salt and butter until mixture resembles coarse meal.
• Add oats and almonds and toss.
• In a 9 inch glass pie dish, toss together apples, apricots and brandy.
• Sprinkle oat mixture evenly over top and bake for 30-35 minutes, or until apples are tender and topping is browned.

PLUM APRICOT CRISP

Steps:

• Preheat oven to 400 degrees F.
• Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
• Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
• Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.

APRICOT CRISP

Steps:

• Preheat oven to 425°F.
• Pit apricots and cut into 1/2-inch-thick wedges. In a bowl toss with 1 tablespoon brown sugar. Divide apricots between two 1-cup ramekins or gratin dishes. Cut butter into small pieces and in a large bowl with your fingertips or a pastry blender blend into flour until mixture resembles coarse meal. Stir in remaining 3 tablespoons brown sugar, oats, salt, and cinnamon. Mound oat mixture on top of apricots and bake in middle of oven until topping is golden and apricots are tender, about 25 minutes.

APRICOT CHERRY CRISP

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

Steps:

• Preheat oven to 375 degrees. Gently toss apricots in sugar, brandy and lemon juice. Sprinkle apricots with 3 tablespoons flour; gently toss. Spread apricot mixture into a buttered 8 inch square pan. Set aside. In food processor or blender, whirl 1/2 cup walnuts until fine; transfer to bowl. Add oats, brown sugar, cinnamon and remaining 1/4 cup flour. Use a pastry blender to cut butter into rolled oat mixture; mixture should be crumbly. Add remaining 1/2 cup chopped walnuts. Sprinkle oat/walnut topping over apricots. Bake about 20 minutes, until apricots are tender and topping is golden brown. Serve warm.

QUICK APRICOT CRISP

Steps:

• Arrange apricot halves in a greased 5-in. round baking dish. In a bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter until mixture is crumbly; sprinkle over top. Bake, uncovered, at 375° for 20 minutes until golden brown. Serve warm with vanilla ice cream if desired.

APRICOT-APPLE CRISP

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

FRESH APRICOT CRISP.

Steps:

• 1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter. 2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.

APRICOT BLUEBERRY CRISP

Steps:

• Preheat oven to 350. Place berries in 12x8x2-inch baking dish. Blend sugar & butter. Stir in flour. Mix in oats until batter is clumped together. Scatter over berries and sprinkle with walnuts. Bake for 35 minutes.

TROPICAL APRICOT CRISP

Steps:

• Lightly coat the inside of a 4-qt. slow cooker with nonstick cooking spray. In the prepared cooker, combine the pie filling with the dried fruit bits.
• Cover and cook on LOW for 2-1/2 hours. Remove liner from cooker or turn off the cooker. In a small bowl combine granola and coconut. Sprinkle over fruit mixture in cooker. Let stand, uncovered, for 30 minutes to cool slightly before serving.
• Serve warm with a small scoop of vanilla ice cream.
• TOASTING COCONUT: Spread coconut in a shallow baking pan. Bake in a preheated 350-degree oven for 5 to 10 minutes until golden brown. Watch closely to avoid burning, and shake the pan once or twice to redistribute coconut.

APRICOT ALMOND CRISP

Steps:

• Spray crock pot stoneware/crock insert with PAM.
• To make topping, combine oats, brown sugar, flour, wheat germ and almonds in a medium bowl. With a fork, cut in the butter until the mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.
• Mix granulated sugar and ginger in medium bowl. Add apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with topping; lightly spray with PAM. Cover and cook until topping is crisp and begins to brown, about 4 hours on LOW.