Apricot Crumble - My Gorgeous Recipes (2024)

FAQs

Should you peel apricots before baking? ›

Apricots may be substituted for their cousins (peaches and nectarines) in most recipes, so feel free to experiment. The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled.

On the other hand, berries, particularly strawberries and raspberries, bring out apricot's natural sweetness, creating a flavor profile that's sweet and slightly wild. For a touch of exotic flair, pair apricot with tropical fruits like mango or passionfruit.

Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon. Crumble together flour, brown sugar, butter and oatmeal. Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Rehydration: Dried apricots can be quite dry and chewy, and soaking them in water helps rehydrate the fruit, making it softer and more palatable. Digestibility: Soaking dried fruits can make them easier to digest. The soaking process can break down some of the fibers and make the nutrients more accessible.

Apricot flavor affinities: Pure vanilla and almond extracts, dark brown sugar; freshly grated lemon zest and juice, cherries, raspberries, strawberries, nectarines, peaches; freshly grated nutmeg, cinnamon, allspice and cardamom; mint, Mexican tarragon; almonds, hazelnuts; brandy, Cointreau, Grand Marnier, Kirsch.

Apricots pair well with a variety of fruits, including citrus fruits like lemon and orange, as well as pineapple. For spirits, you'll find classic co*cktails with gin, whiskey, and rum. It's also a surprisingly good companion for sloe gin and vodka, and you can even give homemade apricot liqueur a try.

Yes, you can freeze apricots. Start by cleaning, coring, and slicing the apricots into manageable chunks. Lay out the apricot chunks on a sheet pan and freeze until solid. Then, transfer the frozen apricot chunks to an airtight container, and return to the freezer.

Pregnancy and breast-feeding: Apricot kernel is likely unsafe to use when pregnant or breast-feeding due to its cyanide content. Stay on the safe side and avoid use. Children: It is likely unsafe for children to consume whole apricot kernels.

Ripe apricots need to be stored in a refrigerator and will last up to a week. Apricots will not continue to ripen in the fridge, so make sure they are fully ripe before chilling. Overripe apricots won't last long, even if refrigerated. If your apricots are bruised, mushy, or otherwise damaged, don't worry!

What happens if you eat too many apricots? ›

Eating too many apricots can cause stomach upset, diarrhea, and intestinal gas due to their high fiber content. They also contain a compound called solanine, which in high amounts can cause cramps and other gastrointestinal symptoms.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

It's best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients. Be sure to discard the stone, as it's inedible. calories and fat while also an excellent source of vitamins A and C.

Canning Apricots

Procedure: Apricots may be peeled before canning or canned with the skins on. To remove the skins dip the apricots in boiling water for 30-60 seconds until skins loosen. Then immerse the apricots in cold water and remove the skins. Cut the apricots in half and remove and discard the pits.

Combine lemon juice and water in a non metalic bowl to pretreat apricots. Wash apricots well, cut in half, remove pit, and place in pretreatment solution. Remove from bowl, push in backs of each apricot, and place on drying racks with the skin side down.

This is very simple, and works on any kind of dried fruit. Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.