FRESH APRICOT CRISP
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
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 VARENIKIS
Categories Fruit Nut Dessert Apricot Walnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Make filling:
- Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.
- Roll out dough and fill varenikis:
- Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
- Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.
- Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:
- Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
- To serve varenikis:
- Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
- Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.
APRICOT-WALNUT CRISP
Provided by Carolyn Beth Weil
Categories Dairy Fruit Dessert Bake Vegetarian High Fiber Apricot Walnut Summer Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
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-WALNUT PORK CHOPS RECIPE
Dress up tender pork chops with a sweet and crunchy broiled topping in our Apricot-Walnut Pork Chops Recipe. This delicious Apricot-Walnut Pork Chops Recipe is made with apricot preserves, dried apricots, onions and walnuts.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Combine all ingredients except chops.
- Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
- Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
APRICOT CRISP
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
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
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
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
APRICOT AND WALNUT PHYLLO CUPS
Provided by Giada De Laurentiis
Time 39m
Yield 12 phyllo cups
Number Of Ingredients 8
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.
BANANA-APRICOT WALNUT BREAD
Served at the SeaScape Manor Bed and Breakfast in Highlands, New Jersey, this is banana bread with a twist -- apricots! I love banana breads, and am always on the lookout for something new, so when I spotted this I knew it was worthy of sharing. I haven't tried it yet, but will soon.
Provided by Lynne M
Categories < 60 Mins
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour three 2 x 5-inch pans or one 9 x 5-inch pan.
- Whisk together the flour, baking powder, salt, and baking soda, and set aside.
- In a large bowl, mix together butter and sugar on medium speed until light and fluffy. Beat in eggs, milk, and vanilla. At low speed, alternately beat flour mixture and mashed bananas into butter mixture. Stir in apricots and chopped nuts.
- Spoon batter prepared pan(s). Bake until golden brown and a wooden pick placed in the center comes out clean (about 40 minutes for small pans and 50 minutes for a large pan). You can place foil over the top for the last 15 minutes if the bread is becoming too brown.
- Note: The bread has a better flavor when it is wrapped and sits overnight (chilled or at room temperature).
APRICOT WALNUT BARS
These moist bars have a great flavor. Everyone in my family loves them, and I get lots of requests for the recipe. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.
Nutrition Facts : Calories 197 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT-WALNUT RUGELACH
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h45m
Yield Makes about 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
- In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
- Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.
Nutrition Facts : Calories 160 g, Fat 11 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g
APRICOT-WALNUT BISCOTTI
The coating of chocolate adds just the right amount of sweetness to this crunchy, crisp biscuit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spread out nuts on a baking sheet; toast in oven, stirring occasionally, until fragrant and golden brown, about 8 minutes. Remove from oven; reduce temperature to 350 degrees.
- Rub nuts between paper towels to remove loose skins; coarsely chop nuts.
- Sift flour, baking powder, and salt together into a medium bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy. Mix in vanilla. Mix in eggs in two batches, mixing each until just combined. On low speed, mix in flour mixture until just combined. Stir in walnuts and apricots by hand.
- Butter a large baking sheet; set aside. Transfer dough to a lightly floured surface; divide in half. With floured hands, shape each half into an 8 1/2-by-2 1/2-by-1-inch log. Place logs at least 2 inches apart on buttered baking sheet. Bake until golden, about 30 minutes. Transfer sheet to a wire rack; let logs stand 10 minutes.
- Transfer logs to a cutting board. Clean and butter the large baking sheet; set aside. Brush logs with egg white, and sprinkle with sanding sugar. Cut each log crosswise on the diagonal into 12 pieces (each 1/2 inch thick). Lay flat on buttered sheet. Bake 7 minutes; turn pieces. Bake until golden, 7 to 9 minutes. Transfer to a wire rack; let cool until crisp.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth, 3 to 5 minutes. Let cool slightly.
- Dip a flat side of 12 biscotti in melted chocolate, arranging cookies, chocolate sides up, on parchment paper as you work. Let stand until chocolate is set, about 30 minutes. Store in an airtight container, keeping chocolate-dipped ones in a single layer on top, up to 2 days.
APRICOT WALNUT LOAF
This is a great bread for coffee break. The dough can be made in the bread machine or by hand.
Provided by ruth
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
- At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
- Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
- At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 17.2 g, Cholesterol 18.9 mg, Fat 2.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 251.8 mg, Sugar 10.4 g
More about "apricot walnut crisp recipes"
APRICOT-WALNUT CRISP RECIPE | BON APPéTIT
From bonappetit.com
Servings 6-8
- 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.
- 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 WALNUT BARS - DESSERTS REQUIRED
From dessertsrequired.com
ROBINHOOD | APRICOT WALNUT POVITICA
From robinhood.ca
APRICOT CRUMBLE - SLENDER KITCHEN
From slenderkitchen.com
VEGAN APRICOT CRISP - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
APRICOT, WALNUT, AND GOAT CHEESE APPETIZER BITES
From recipeforperfection.com
WALNUT APRICOT BREAD RECIPE | BREAD BAKING - SERIOUS EATS
From seriouseats.com
APRICOT AND WALNUT CUSTARD SLICE - LIGHTS, CAMERA, BAKE!
From lightscamera-bake.com
APRICOT RECIPES - FOOD NETWORK
From foodnetwork.com
11 BEST-EVER APRICOT DESSERTS | FOOD & WINE
From foodandwine.com
30 FRESH APRICOT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROBINHOOD | CHEESY APRICOT AND WALNUT BREAD
From robinhood.ca
BEST APRICOT CRISP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
APRICOT WALNUT CRISP RECIPE - FRIENDSEAT
From friendseat.com
EASY APRICOT JAM BARS WITH WALNUTS RECIPE - SERIOUS EATS
From seriouseats.com
APRICOT - WALNUT BITES: A THREE - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
APRICOT-WALNUT CRISP | RECIPE | FRUITY DESSERTS, EASY SUMMER …
From pinterest.com
APRICOT CEREAL BAR RECIPE - WEBMD
From webmd.com
40 APRICOT RECIPES TO MAKE WHILE THEY’RE IN SEASON - PUREWOW
From purewow.com
DRIED APRICOT BREAD RECIPE WITH WALNUTS - THE BREAD SHE BAKES
From thebreadshebakes.com
APRICOT WALNUT CRESCENTS RECIPE - FOOD NEWS
From foodnewsnews.com
APRICOT AND WALNUT COOKIES, HOMEMADE BY DONNA.
From bakingbydonna.com
BEST APRICOT CRISP - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
ROSEMARY APRICOT CRISP | WALDER WELLNESS, DIETITIAN (RD)
From walderwellness.com
FRESH APRICOT CRISP - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
APRICOT WALNUT DRESSING - CALIFORNIA WALNUTS
From walnuts.org
APRICOT-WALNUT CRISP - SIDE DISH RECIPES
From fooddiez.com
APRICOT-WALNUT CRISP | RECIPE | CRISP RECIPE, RECIPES, FRUIT CRISP
From pinterest.com
RICOTTA & APRICOT WALNUT CREPES - CALIFORNIA WALNUTS
From walnuts.org
APRICOT CRANBERRY WALNUT QUICK BREAD - SPILL THE SPICES
From spillthespices.com
SIMPLE APRICOT WALNUT SLICE TO SHARE - COOK CLEAN CRAFT
From cookcleancraft.com
WALNUT APRICOT RUGELACH | FOODTASIA
From foodtasia.com
APRICOT WALNUT SCONES – MADE SIMPLY, BY JANE
From madesimplybyjane.com
3 INGREDIENT APRICOT FRUIT CRISP - PALEO AND VEGAN - WHOLE NEW …
From wholenewmom.com
APRICOT AND WALNUT RUGELACH - HOMEGROWN ORGANIC FARMS
From hgofarms.com
You'll also love