Hot or cold, plain or topped with ice cream, this crumble is tasty. For variety, leave out the apricots and make traditional apple crisp if you'd like. —Sylvia Rice, Didsbury, Alberta
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Apple Crisp, Crumble and Cobbler Recipes
VERIFIED BY Taste of Home Test Kitchen
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- 1 cup apricot nectar
- 3/4 cup finely chopped dried apricots
- 1/3 cup honey
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 8 cups sliced peeled tart apples (about 8 large)
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- TOPPING:
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup chopped pecans, optional
- 1/4 cup canola oil
- 1/4 cup maple syrup
- In a large bowl, combine the first five ingredients; set aside. Arrange apples in an ungreased 13-in. x 9-in. baking dish.
- Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples.
- Combine topping ingredients; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender. Yield: 12 servings.
Originally published as Gingered Apricot-Apple Crumble in Country Woman
March/April 1999, p29
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