Fresh Apricot Berry Crumble Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

Steps:

• Adjust oven rack to lowest third of oven and preheat to 375°F.
• Place apricots in shallow 2 qt baking dish.
• Place almonds in food processor and add 1/4 c brown sugar. Grind until fine. Add lemon zest and grind 5-10 seconds more.
• Sprinkle sugar/almond mixture over apricots & toss to coat.
• Add berries to topt of apricots and drizzle with lemon juice.
• Place flour, oats, cinnamon, salt, and 3/4 c brown sugar in food processor. Process 10-20 seconds.
• Add margarine and process until crumbly. Sprinkle over fruit.
• Bake 55 minutes until top is golden brown and filling bubbles.
• Cook & serve.

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
• In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
• Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.