Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipes for Apricot Crumble?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipes for Apricot Crumble?),it will help you,my kids.
What's a good, basic apricot crumble recipe? I used to love it when at university, had loads of homemade stuff in the canteen, but now can't see it to buy in the supermarkets!
And I know crumble is really basic anyway, but just wanted to know if people had perfected their own tasty version of it. I like the apricot quite sour, you see!
Many thanks!
Answers:
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Other Answers:
5 Apricots.
1 Crumble.
Mix. Apple and Apricot Crumble
Chef: Shirley Cahill
Shirley is a teacher at Trinity Bay High School.
You need:
1 x 825g can pie apple
1 x 425g can pie apricot
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1 cup coconut
250g butter
Method:
Place apples and apricots in a wide shallow ovenproof dish.
Place the flour, oats, sugar and coconut into a bowl.
Rub in butter until a crumble mixture is formed.
Sprinkle crumble over fruit.
Bake 180 degrees celsius for 25 minutes until the crumble topping is crisp and golden brown.
Serve with cream or ice cream.
Note this quantity of topping gives a good cover over the fruit. Recipe can easily be halved. Any excess unused topping can be frozen for a later time.
Apricot Crumble Pie
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 10 servings
Ratings and Comments
You may also enjoy
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Source(s):
http://www.abc.net.au/farnorth/stories/s1060272.htm
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesTartsFruits/ApricotCrumblePie.html Apricot-Oatmeal Crumble
Yield: 8 Servings
7 c thickly sliced pitted - apricots; (2 1/4 lb.)
3/4 c granulated sugar
1/4 c apricot preserves
1/4 ts freshly grated orange zest
1 c old-fashioned oats
3/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 ts ground cinnamon
1/4 ts salt
3 tb canola oil
1 tb chilled butter; cut in small - pieces
1 1/2 tb lightly beaten egg
1 1/2 tb light corn syrup
1/4 ts almond extract
1/4 c slivered almonds; coarsely - chopped
Preheat oven to 375 degrees. Lightly oil a shallow 2 1/2-to 3-quart baking
dish or coat it with nonstick spray. In the baking dish, combine the
apricots, granulated sugar, preserves and orange zest.
In a medium bowl, combine oats, flour, brown sugar, cinnamon and salt.
Work in oil and butter with your fingers until coarse crumbs form.
Using a fork, stir egg, corn syrup and almond extract into flour mixture
until moistened. Sprinkle evenly over prepared fruit; top with almonds.
Bake for 40 to 50 minutes, or until browned and bubbling. Cool for at
least 10 minutes. Serve warm. Makes 8 servings.
Each servings has approximately 380 calories; 6 gm. protein, 10 gm. fat
(2 gm. sat. fat), 72 gm. carbohydrate, 95 mg. sodium, 4 mg.
cholesterol, 4 gm. fiber.
http://recipes.chef2chef.net/recipe-archive/35/189942.shtml
Apricot Crumble Cake
1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup Parkay Margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 10-ounce Kraft Apricot or Peach Preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup Parkay Margarine, melted
Combine cream cheese, margarine and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add milk, mixing well after each addition. Blend in eggs and vanilla. Add combined dry ingredients to cream cheese mixture. Mix well. Pour half of batter into greased and floured 13x9-inch baking pan. Dot with preserves. Cover with remaining batter. Bake at 350 F for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Combine coconut, brown sugar, cinnamon and margarine. Mix well. Spread onto cake. Broil 3 to 5 minutes or until golden brown.
http://www.backofthebox.com/recipes/cakes/apricot-crumble-cake-g.html rhubarb or apple much nicer than apricot
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipes for Apricot Crumble?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipes for Apricot Crumble?),it will help you,my kids.
What's a good, basic apricot crumble recipe? I used to love it when at university, had loads of homemade stuff in the canteen, but now can't see it to buy in the supermarkets!
And I know crumble is really basic anyway, but just wanted to know if people had perfected their own tasty version of it. I like the apricot quite sour, you see!
Many thanks!
Answers:
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Other Answers:
5 Apricots.
1 Crumble.
Mix. Apple and Apricot Crumble
Chef: Shirley Cahill
Shirley is a teacher at Trinity Bay High School.
You need:
1 x 825g can pie apple
1 x 425g can pie apricot
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1 cup coconut
250g butter
Method:
Place apples and apricots in a wide shallow ovenproof dish.
Place the flour, oats, sugar and coconut into a bowl.
Rub in butter until a crumble mixture is formed.
Sprinkle crumble over fruit.
Bake 180 degrees celsius for 25 minutes until the crumble topping is crisp and golden brown.
Serve with cream or ice cream.
Note this quantity of topping gives a good cover over the fruit. Recipe can easily be halved. Any excess unused topping can be frozen for a later time.
Apricot Crumble Pie
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 10 servings
Ratings and Comments
You may also enjoy
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Source(s):
http://www.abc.net.au/farnorth/stories/s1060272.htm
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesTartsFruits/ApricotCrumblePie.html Apricot-Oatmeal Crumble
Yield: 8 Servings
7 c thickly sliced pitted - apricots; (2 1/4 lb.)
3/4 c granulated sugar
1/4 c apricot preserves
1/4 ts freshly grated orange zest
1 c old-fashioned oats
3/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 ts ground cinnamon
1/4 ts salt
3 tb canola oil
1 tb chilled butter; cut in small - pieces
1 1/2 tb lightly beaten egg
1 1/2 tb light corn syrup
1/4 ts almond extract
1/4 c slivered almonds; coarsely - chopped
Preheat oven to 375 degrees. Lightly oil a shallow 2 1/2-to 3-quart baking
dish or coat it with nonstick spray. In the baking dish, combine the
apricots, granulated sugar, preserves and orange zest.
In a medium bowl, combine oats, flour, brown sugar, cinnamon and salt.
Work in oil and butter with your fingers until coarse crumbs form.
Using a fork, stir egg, corn syrup and almond extract into flour mixture
until moistened. Sprinkle evenly over prepared fruit; top with almonds.
Bake for 40 to 50 minutes, or until browned and bubbling. Cool for at
least 10 minutes. Serve warm. Makes 8 servings.
Each servings has approximately 380 calories; 6 gm. protein, 10 gm. fat
(2 gm. sat. fat), 72 gm. carbohydrate, 95 mg. sodium, 4 mg.
cholesterol, 4 gm. fiber.
http://recipes.chef2chef.net/recipe-archive/35/189942.shtml
Apricot Crumble Cake
1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup Parkay Margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 10-ounce Kraft Apricot or Peach Preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup Parkay Margarine, melted
Combine cream cheese, margarine and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add milk, mixing well after each addition. Blend in eggs and vanilla. Add combined dry ingredients to cream cheese mixture. Mix well. Pour half of batter into greased and floured 13x9-inch baking pan. Dot with preserves. Cover with remaining batter. Bake at 350 F for 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Combine coconut, brown sugar, cinnamon and margarine. Mix well. Spread onto cake. Broil 3 to 5 minutes or until golden brown.
http://www.backofthebox.com/recipes/cakes/apricot-crumble-cake-g.html rhubarb or apple much nicer than apricot
correctness,It's Non-profit and only for informational purposes.
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