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Buttery fresh apricot and oat crumble recipe

Buttery fresh apricot and oat crumble recipe


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  • Recipes
  • Dish type
  • Dessert

This easy fresh fruit bake has a buttery brown sugar and oat crumble and if you don't have apricots, will also be delicious with peaches, apples or just about any fresh fruit.

21 people made this

IngredientsServes: 6

  • 620g fresh apricot halves
  • 50g caster sugar
  • 110g dark brown soft sugar
  • 60g plain flour
  • 115g butter
  • 60g porridge oats

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Arrange the apricots in a 20x30cm baking dish and sprinkle with caster sugar. Mix together dark brown soft sugar and flour in a bowl; rub in the butter until the mixture resembles coarse crumbs. Lightly stir in the oats and spoon the mixture over the apricots.
  3. Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (27)

by Lilcat

I made as is and would tweak the next time. I did add 1 Tablespoon flour to apricots because I had some very juicy ones. I would add almond extract to the apricots next time and maybe some nuts to the topping.-28 Jul 2010

by redblossom

This is such a nice, easy, and delicious recipe! I added about 1/2 teaspoon of almond extract and some flour to the apricots as one of the other members suggested. I also added cinnamon to the topping. Our house smelled fantastic! The fruit was soft and sweet and the crispy topping was a nice contrast with the fruit. We'll be using this recipe quite often in the future.-05 Jul 2011

by Chandelle

This was delicious! I used GF all purpose flour and turned out great! Next time I will make a bit more crumble for the top as it barely covered my apricots as I used more than 4 cups because I needed to use up my remaining apricots-20 Jun 2011


Apricot Pecan Crumb Bars

Amount Per Serving Calories 255 Calories from Fat 49 % Daily Value * Total Fat 14g 22 % Saturated Fat 7.6g 38 % Cholesterol 31mg 11 % Sodium 46mg 2 % Total Carbohydrate 32g 11 % Dietary Fiber 0.8g 4 % Protein 2.2g 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Raspberry Oat Crumb Bars

Happy Friday to you! The past few days, we’ve finally gotten a real taste of Fall. While I wouldn’t complain about warm weather, I also can’t wait to move along to Fall foliage, sweaters and boots, and sipping on hot tea. Fall is tea season and today we’re pairing my favorite tea with some fresh flavors to start the morning.

We are going back, way back to The Tasty Bite recipe archives for this recipe that’s been around for years. It’s a culinary throwback, and Raspberry Oat Crumb Bars are stealing the spotlight! The crust and crumb topping are made from a brown sugar, butter, and oat mixture, just like the crumb topping you would find in fruit crisps.

So here’s where you can keep this recipe entirely made from scratch or take a shortcut if you wish. Opt for your favorite brand of storebought raspberry jam or go the extra step and make your own preserves from fresh berries. Feel free to experiment with different fruit preserves – apricot, strawberry, and orange marmalade would be delicious too!

These bars are something everyone is guaranteed to love and you can easily double the recipe to make a larger batch for another day. Since the ingredients are likely things already in your kitchen, they’re easy to whip up for breakfast, afternoon snack, or dessert with little effort needed.


Recipe: Apricot & raspberry crumble with pistachios & honey ricotta

This recipe makes a simple, summery crumble and is a great way to use up overripe stone fruit. The buttery pistachio and oat crumble topping really couldn’t be easier to make. Use gluten-free oats and flour in the crumble if you want to make this gluten free.

Apricot & raspberry crumble with pistachios & honey ricotta

Ingredients

10 ripe apricots, cut into 6 segments each

100g fresh or frozen raspberries

Finely grated zest of ½ a lemon

For the crumble

80g all-purpose white or spelt flour

60g roughly chopped pistachios (plus a little extra for scattering on top to serve)

40g soft brown or coconut sugar

Honey ricotta

Finely grated zest of ½ a lemon

Preheat the oven to 180C fan bake.

Place the sliced apricots and honey in a saucepan and cook gently until the fruit begins to soften, approximately 5 minutes. Take off the heat and stir through the raspberries.

Place the fruit in an ovenproof dish and set aside while you make the crumble.

For the crumble, put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.

Sprinkle the crumble evenly over the fruit, leaving some clumps.

Bake for approximately 20 minutes or until the crumble looks golden.

To make the ricotta, simply combine all the ingredients together.

Serve the crumble warm with a generous dollop of the honey ricotta. Sprinkle over some extra chopped pistachios if you like.


RECIPES

Below is an ever evolving collection of free recipes - I try to post recipes on here at least once a week so there are hundreds!

You can scroll through the pages to find something that catches your eye, or if you have an ingredient in mind that you want to use, you can search for recipes using the search box. The search box is also good for finding recipes which are vegan / gluten free etc.

I love seeing your creations, so if you bake something from here, tag @thecaker on Instagram so I am notified!

Don’t have scales or a cup measure at home? Download my handy conversion table here.

The other day I had an insatiable craving for a warmed chocolate lamington served with jam and cream, so I dreamed up this recipe and got straight in the kitchen. Needless to say, it hit the spot.

These little cakes are not too sweet – and I’ll happily eat them for breakfast.

Tahini is a beautiful ingredient to bake with – make sure you get the hulled variety, which doesn’t have the bitterness that the un-hulled kind has.

I love using ricotta in cakes because the result is an intensely moist and creamy texture, which is unlike anything else. This recipe calls for 6 egg yolks, but you can reserve the egg whites for other purposes! We’re currently in the midst of fig season, but you can use dried figs if you can’t find fresh ones – and you can easily make this cake gluten free by substituting the white flour for your favourite gluten-free flour.

Everyone knows that chilli and chocolate are an unbeatable partnerships and these cookies have all of that going on. Do try to source the best cocoa powder you can as it will make all the difference to the richness and intensity of the final product.

This recipe makes a simple, summery crumble and is a great way to use up overripe stone fruit. The buttery pistachio and oat crumble topping really couldn’t be easier to make. Use gluten-free oats and flour in the crumble if you want to make this gluten free.

When I was in India last year I saw cardamom growing and that provided inspiration for this recipe. Also, New Zealand is becoming well known for its fresh cherries, and this cake pays homage to that queen of summer stone fruits.

I adore using olive oil in baking for both the flavour and texture it imparts. Because peaches are beautiful right now, it only made sense to use them in this recipe, but really you could use any fruit at all – any stonefruit or berries will work wonderfully or, in autumn, pears or apples would be lovely. This recipe is vegan and refined sugar free.

While berries and stone fruit are at their peak, I can't resist using them in every which way. The berries in this cake, as well as the apricots are completely interchangeable, so if you prefer raspberries or blueberries, apricots or peaches, try those instead.

I have a certain fondness for marmalade, particularly the Rose’s Lime variety.

For this vegan cake, the marmalade is included by way of a sticky glaze which is lathered between the layers as well as on top. This cake is entirely vegan, but you wouldn’t know it.

These are my kind of cookies because of their soft and slightly gooey texture.

The goji berries add a delightful element of chewiness and fruitiness to these otherwise intensely chocolatey treats.

As we all know, cake and bubbly are best friends, and it’s good to know that this effervescent miracle of a beverage is a wonderful ingredient to bake with, as well as drink. This cake is, of course, best served with a flute of prosecco.

For this recipe you can either make your own pumpkin purèe, or the easier option is to buy it in a tin! I found a great variety called Libby’s which is 100% pumpkin and you can find it at most supermarkets. These cookies remain perfectly soft and chewy when baked.

If you’re familiar with my recipes, you’ll know that I love taking the concept of a traditional dessert, a sweet beverage, an ice cream or a candy bar and transforming it into a cake.

Horchata is a Mexican rice milk drink which is sweet, cinnamon-y and incredibly delicious in both beverage and cake form.

Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.

My best friend got married in Sydney a while back and this recipe is inspired by her wedding cake: Black Star Pastry’s signature Strawberry Watermelon Cake. I still dream about it! You’ll find these little desserts to be fresh, light and fragrant – and deceivingly simple to make.

I use ricotta a lot in my baking – I love the creaminess and gentle tang it lends. With warming spices and rum, sweet dried fruit and textural almonds, this cake is a modern take on a traditional fruit cake. It’s quite dense, but beautifully moist.

Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through. The almond butter icing adds a delicate sweetness, but use more honey or maple if you please.

I've always found herbs in desserts to be an underused combination, so I urge you to try this tart recipe. It's incredibly simple to whip up, but you can use store-bought short sweet crust pastry to make it even easier.

My boyfriend's parents have an incredibly plentiful heirloom plum tree in their Auckland garden, which I always raid at this time of year. They pair perfectly with dark chocolate and rich macadamias in this simple but impressive cake.


Recipe Summary

  • 1 cup gluten-free all-purpose flour
  • ½ cup almond meal
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup gluten-free rolled oats
  • ½ cup packed light brown sugar
  • ½ cup white sugar
  • ½ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • ⅓ cup white sugar
  • 1 tablespoon cornstarch
  • 2 cups pitted and diced apricots
  • 1 tablespoon diced fresh ginger

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper grease parchment paper.

Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture stir with a spatula until moistened.

Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.

Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.

Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.

Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.


Bake the crisp until the top is golden brown and the juices are bubbly around the edges. If the oatmeal topping looks like it is getting too brown then you can place some aluminum foil over the top.

Use a pastry blender or a couple of forks to combine the ingredients for the oatmeal topping. You could even use your fingers if you want to speed things up. Just keep in mind that your fingers are warm and can melt the butter so work fast.

The juices will bubble up and run over the sides of your baking dish. Stick the baking dish on a cookie sheet to prevent a mess on the bottom of the oven. We took it a step further and set the dish on a rack that was on the cookie sheet. That way the juices fall under the rack and don&rsquot bake to the serving dish.

Is your peach crisp always runny? Usually that means you have too much juice for the thickener to work well. We used tapioca in this recipe. It works great for super juicy peaches. If you want to use frozen peaches then add an extra tablespoon of tapioca. The frozen peaches will release more juices than fresh ones.

Do you want to freeze your peach crisp? If you want to freeze it before you bake the crisp then add an extra tablespoon of tapioca to the filling. You can bake it while it is still frozen but add an extra 20 to 30 minutes to the bake time and cover it with aluminum foil for the last 20 minutes.

If you don&rsquot plan to eat the peach crisp right away, cover it and store it in the fridge for up to 3 days. You can also freeze it for 3 months.

Warm peach crisp and vanilla ice cream!


RECIPE: APRICOT AND RASPBERRY CRUMBLE WITH PISTACHIOS & HONEY RICOTTA

This recipe makes a simple, summery crumble and is a great way to use up overripe stone fruit. The buttery pistachio and oat crumble topping really couldn’t be easier to make. Use gluten-free oats and flour in the crumble if you want to make this gluten free.

SERVES 8

For the filling

10 ripe apricots, cut into 6 segments each

100g fresh or frozen raspberries

Finely grated zest of ½ a lemon

For the crumble

80g all-purpose white or spelt flour

60g roughly chopped pistachios (plus a little extra for scattering on top to serve)

40g soft brown or coconut sugar

For the honey ricotta

Finely grated zest of ½ a lemon

INSTRUCTIONS

Preheat the oven to 180C fan bake.

Place the sliced apricots and honey in a saucepan and cook gently until the fruit begins to soften, approximately 5 minutes. Take off the heat and stir through the raspberries.

Place the fruit in an ovenproof dish and set aside while you make the crumble.

For the crumble, put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.

Sprinkle the crumble evenly over the fruit, leaving some clumps.

Bake for approximately 20 minutes or until the crumble looks golden.

To make the ricotta, simply combine all the ingredients together.

Serve the crumble warm with a generous dollop of the honey ricotta. Sprinkle over some extra chopped pistachios if you like.


Peach Crumb Pie

This post may contain affiliate links. Read my disclosure policy.

Peach crumb pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.

If you enjoyed my recipes for Apple Pie, Mixed Berry Pie and Pumpkin Pecan Streusel Pie, you definitely should try my peach crumb pie.

This is a peach of a pie recipe (sorry, I couldn’t resist.) Nothing says summer like fresh, juicy peaches, especially when they’re baked into a sweet, rich pie. Summer is peach season, which is a good excuse to make this sweet, rich dessert that’s perfect for BBQs and parties.

While crumble pie was invented in the UK, my version of peach crumb pie is something straight out of the American South.

If you’ve never had a crumble topping on a pie before, you’re in for a treat. The blend of brown sugar, cinnamon, flour, butter and salt makes for a crunchy, yet soft topping that brings out the natural sweetness of the peach filling. While traditional pie crusts are also delicious, crumble toppings add a fun texture to your pie, as well as a delicious, rich flavor.

If you like sweet, flavorful desserts for hot summer days, next time you should try my recipes for Ultimate Southern Peach Cobbler, Cherry Pineapple Dump Cake and Blueberry Cream Cheese Coffee Cake. If you want something that will really cool you down, make yourself an Easy Ice Cream Cake.


Don’t peel the peaches simply rub off the fuzz with a damp paper towel.

Baking the crumble topping on its own means it gets supertoasty and crisp.

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