Apricot Crisp Recipe
Are you looking for a lip smacking Apricot Crisp recipe? I prefer to make Apricot Crisp as a Dessert for all my family get-togethers. Apricot Crisp gets its taste from Fruits. If you like this recipe of Apricot Crisp, please share on Facebook.
Ingredients
12 ounces dried apricots
1 cup orange juice
3/4 cup water
1 tablespoon plus 1 teaspoon finely chopped candied orange peel (optional)
3/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/2 teaspoon each ground cardamom and ginger
2 tablespoons unsalted butter or margarine, chilled
1 tablespoon vegetable oil
Directions
1 In a medium-size heavy saucepan, bring the apricots, 3/4 Cup of the orange juice, the water, and orange peel if using to a boil over moderate heat.
Lower the heat and simmer, covered, for 30 minutes or until the apricots are softand most ofthe liquid has been absorbed.
Remove the mixture from the heat and stir in the remaining 1/4 cup of orange juice.
2 In a medium-size bowl, stir together the flour, sugar, cardamom, and ginger.
With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs, then stir in the oil.
Spoon the mixture on top of the fruit.
Bake for 20 minutes, then remove from the oven and spoon some of the juice that has collected over the topping.
Bake 10 minutes more or until the topping is crisp.
Lower the heat and simmer, covered, for 30 minutes or until the apricots are softand most ofthe liquid has been absorbed.
Remove the mixture from the heat and stir in the remaining 1/4 cup of orange juice.
2 In a medium-size bowl, stir together the flour, sugar, cardamom, and ginger.
With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs, then stir in the oil.
Spoon the mixture on top of the fruit.
Bake for 20 minutes, then remove from the oven and spoon some of the juice that has collected over the topping.
Bake 10 minutes more or until the topping is crisp.
