Apple Apricot Honey Crumble Recipes

Steps:

• In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.

Steps:

• Preheat oven to 200.C & lightly grease a 20cm x 28cm baking dish.
• Place apricots in a heat resistant bowl and pour over boiling water, allow to stand 5 mins or until soft, drain.
• Combine apricots, apples & cinnamon together, spoon into prepared dish and drizzle with honey.
• In a separate bowl, rub butter into dry cake mix and stir in oats & almonds.
• Spoon crumble mixture over the fruit and bake for 20-25 mins or until golden & crisp.

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.

Steps:

• FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
• CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
• ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

Steps:

• Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.