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Apricot Crisp Recipe
|Dried apricots||12 Ounce|
|Orange juice||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Candied orange peel||4 Teaspoon, finely chopped (1 Tablespoon Plus 1 Teaspoon)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Unsalted butter/Margarine||2 Tablespoon, chilled|
|Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1871 Calories from Fat 376
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 59.3 mg2.5%
Total Carbohydrates 374 g124.8%
Dietary Fiber 31 g124%
Sugars 257.8 g
Protein 24 g48.1%
Vitamin A 271.9% Vitamin C 258.8%
Calcium 32.7% Iron 83.9%
*Based on a 2000 Calorie diet
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.