Wednesday, August 19, 2015

BLUE RIBBON GINGERED APRICOT-APPLE CRUMBLE

1 cup orange juice OR apricot nectar
3/4 cup finely chopped dried apricots
1/3 cup honey
1/4 cup maple syrup
2 tbsp lemon juice
8 cups (about 8 large) sliced peeled tart apples
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger OR 1 tsp minced fresh gingerroot
1/2 tsp ground cardamom

Preheat oven to 350 degrees.

In a bowl, combine the juice, apricots, honey, syrup, and lemon juice; set aside.

Arrange the apples in an ungreased 9 X 13-inch baking dish or pan.

Combine the flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over the apples.

Topping:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans, optional
1/4 cup vegetable oil
1/4 cup maple syrup

Combine all topping ingredients and sprinkle over the fruit.

Bake at 350 degrees for 50-60 minutes or until topping is golden brown and the apples are tender.

Yield: 12 servings

File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.