Traditional recipes

Apricot Pie with Candied Ginger and Crunchy Topping

Apricot Pie with Candied Ginger and Crunchy Topping



  • 1 1/4 cups all purpose flour
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water


  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup toasted slivered almonds, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes


  • 1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups)
  • 3 tablespoons coarsely chopped crystallized ginger
  • 1/8 teaspoon almond extract

Recipe Preparation

For Crust

  • Whisk flour, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.

  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until dough begins to set, about 20 minutes. Remove foil and beans. Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.

Meanwhile, Prepare Topping

  • Mix first 7 ingredients in medium bowl to blend. Add butter; rub in with fingertips until moist clumps form.

For Filling

  • Mix all ingredients in large bowl to blend. Transfer to warm pie crust.

  • Sprinkle topping evenly over apricot mixture. Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely. Cut into wedges and serve.

,Photos by Pornchai MittongtareReviews Section

Apricot Pie with Candied Ginger and Crunchy Topping - Recipes

Vanilla & Almond Scented Apricot Plum Summerberry Pie

Almond scented pie crust

This is the same crust that I used for the Blackberry Lemon Chess Pie. It's a very versatile crust, and the addition of the almond meal adds a nice subtle hint of nuttiness as well as helps brown the crust.

This recipe makes two single pie crust pies (or enough for one double crust pie).

Adapted from More Best Recipes (America's Test Kitchen) by the editor's of Cook's Illustrated

2 1/2 cups of unbleached AP flour

1/2 cup of almond meal or almond flour

1 tsp of kosher or sea salt

12 Tbsp (1 1/2 sticks) of cold unsalted butter

1/2 cup of leaf lard (see note) or trans-free shortening

1. Put 1 1/2 cups of AP flour and 1/2 cup of the almond meal into a food processor with the salt, sugar. Pulse a couple of times to blend and then add the butter (sliced into 1/4" pieces) and the lard or shortening cut into 4 pieces. Process the mixture until dough/paste lump starts to form - about 15 seconds or so.

2. Add the rest of the 1 cup of AP flour to the mixture and pulse a few times to break up the dough. If the dough is still clumped up, open up the processor and break it up a little bit with your fingers or a fork and then pulse a few more times. You want the mixture to look sorta like cottage cheese lumps.

3. Pour the mixture into a bowl and sprinkle the vodka and the water over the dough. Using a large spatula fold the liquid into the dough. The dough should be a little sticky, but don't worry about that. You'll be adding more flour when you roll it out to compensate.

4. Divide the dough in half and wrap each half with plastic wrap and stick in the fridge for at least 1 hour or overnight.

Note: Leaf lard is different from the lard you find at the grocery store. It's refined (but NOT hydrogenated like the grocery store stuff). It's also a much higher grade way better for you. Don't use the grocery store stuff. Stick with a trans-free shortening if you can't find leaf lard, but if you can, it's worth tracking down. You'll make amazing flaky crust with it because it melts at a higher temperature (allowing for more air pockets in the dough. Air pockets = flakiness). Check with a local butcher and see if they can order it for you. Or split an order with a fellow baker and mail order a batch.

For Pie Filling & Assembly

1 lb pitted white apricots (called Angelcots) or regular apricots

3 small or 2 medium plums

1 Tbsp of vanilla extract (yes 1 Tbsp!)

1 Tbsp diced candied ginger

6 Tbsp arrowroot starch or tapioca flour

1. Preheat the oven to 425˚F.

2. Roll out one of the pie dough disks with a generous amount of flour (use as much flour as you want, as this dough is sticky) and fit into a 9” deep dish pie tin, leaving a 1” overhang of crust. Brush the bottom and sides dough with an egg white wash (1 egg white beaten with 1 Tbsp of water until frothy).

3. Wash, slice and pit the apricots and plums and put into a large glass bowl.

4. Add the raspberries and blackberries along with the vanilla and almond extract, candied ginger, flour, sugar and salt.

5. Gently fold them all together with a large spatula and pour them into the prepared pie crust.

5. Weave a top over the crust and brush with an egg wash (1 egg yolk with 1 Tbsp of water beaten until frothy). Place the pie on a large sheet pan to catch drippings (I suggest lining it with aluminum foil for easy cleanup.

6 . Bake for 20 minutes at 425˚F and then lower the temperature to 350˚ for 1 hr and 15 minutes or until the pie juices are bubbling. Make sure the pie juices are bubbling in the center of the pie or you’ll be embarrassed when you bring the pie to the restaurant and ask them to finish baking the pie for you, which means you’ll feel guilty afterwards and give them the rest of the pie. Which means no leftover pie for you and your loved one. Which is just sad.

Note: I bought the white apricots from Trader Joe's. Their tradename is Angelcots, but regular plain apricots will work as well.

How To Candy Fruits

Delicious in cakes, cookies, for garnishes, or dipped in chocolate, candied fruit is worth the effort.

Candying fruit is the relatively simple process of infusing fruits or citrus peels in a sugar syrup. Grapefruit peel, kumquats, orange and lemon rind, fresh cherries, and pineapple are all good choices for candying. But you don&apost have to stop with fruit: slivers of candied carrot make a wonderful garnish for carrot cakes.

1. You will need a saucepan for Simple Syrup and one for blanching the fruit. We chose to candy orange peel, which we later chopped and added to a recipe for Chocolate-Dipped Orange Biscotti. First, remove the top and bottom from the orange.

2. Set the flat end of the orange on a cutting board. Using a sharp paring knife, slice off the peel, following the curve of the orange as best you can. Avoid cutting into the flesh of the fruit. It is okay to keep the bitter white pith attached to the rind: the bitterness is tamed by blanching, and the pith becomes translucent and sweet during the candying process.

3. You can either candy the peel as is, for chopping and adding to a recipe, or you can slice it into even strips, about ¼-inch wide, for a more elegant presentation. (Chocolate-dipped candied orange peel is a treat, and is excellent for gift-giving.) Large peels, such as grapefruit, should be cut into smaller strips for faster, more even cooking.

4. Put the peel into a pot of cool, fresh water. Bring it to a rolling boil. Immediately transfer the fruit to a colander to drain. Repeat, bringing the peel and fresh water to a full boil. For oranges or other sweet-skinned citrus, such as Meyer lemons, you might only need one to three blanchings. For grapefruit, you might need seven or eight. (Cherries and pineapple chunks can go straight to the pot of simple syrup.) Taste the blanched peel: is it tender? Transfer the drained peel to the pot of warm simple syrup. Bring the syrup to a very low simmer.

5. Simmer for 15 to 30 minutes, depending upon the size of your slices, until the orange rinds become translucent and the peel tastes sweet and tender.

6. Remove the pot from the heat and allow it to cool. The orange rind can be chopped and used in recipes, stored in the refrigerator for weeks in its sugar syrup, or drained and rolled in sugar. Sugared orange rinds will dry out quickly, however, so eat them within a day or two. To keep them fresher longer, dip the drained slices of peel in tempered chocolate.

Recipes for candied citrus peels:

Any extra syrup for can be used in other dishes or drinks. Orange-flavored simple syrup is delicious in tea. Use your homemade candied citrus peel in these recipes:

Peach Pie with Ginger Crumble Topping

I blog about seasonal eating--using the produce from my garden and Community Supported Agriculture (CSA) farm share to feed my family. It's March, it's Pi day, so why am I sharing a recipe featuring peaches?

One of the primary ways I make the most of our seasonal produce is by putting the abundance up for winter use. Last summer, when our peach tree was laden with vanishing fruit courtesy of the Certified Wildlife who must have read the Habitat sign Carla posted about making--and putting up--peach pie filling. Since my daughter and I had been over to glean a friend's heavily laden tree, above, I had a bunch of peaches when I read the post. I followed Carla's clear and simple directions and put up several peach pies' worth of filling. In the winter time, we can enjoy a taste of summer (and enjoy the additional heat in the kitchen) while we're continuing to eat locally.

I really wasn't planning on sharing this recipe today. Even though the weather swings from sunny and 67 degrees Fahrenheit to accumulating snow back to sunny and 50s over a 3 day period, I'm thinking Spring! I've got a roasted asparagus pizza and a radish pizza on deck for future Friday Night Pizza Nights. But yesterday morning, when babbling about what to post today, my neighbor Dawn said 'but it's Pi day' and I thought, you know, I *do* have a pie recipe to share. Besides, I've got so many peach pizza recipes for this summer you'd get bored with another peach recipe in August, right?

If you'd like a more savory pie for Pi Day, I gotcha covered. Last year I shared the food of my spouse's home** in Pasties, A Meat Pie for Pi Day. I've also shared a Beef and Bok Choy Pie that we enjoy when we've got Bok Choy from the farm share and beef from the freezer. I'm still chicken on the concept of homemade crust, though. My achilles heel.

If you came here looking for a Friday Night Pizza Night, I gotcha covered there as well. Here's my Visual Pizza Recipe Index, and it's broken up my categories that make sense only to me: recipes for pizza dough, recipes for pizzas with fruit, recipes for vegetarian pizzas, and recipes for pizzas with me. Homemade pizza crust? So NOT my achilles heel.

For more recipes using peaches, please see my Peach Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

You may notice that there's a bunch of homework underneath my ingredients. My 'photo studio' is my daughter's homework table. Most of the time we play nicely together . . .

Peach Pie with Ginger Crumble Topping


  • 16 gingersnap cookies
  • ¾ cup rolled oats
  • ¾ cup chopped walnuts
  • ¼ cup brown sugar
  • 3 Tablespoons butter, at room temperature
  • 1 bag Chocolate Moosey Peach Pie filling, thawed if frozen
  • 1 single pie crust (yes, I'm still using the box)


  1. Place cookies in a food processor, and pulse until they are broken into small pieces.
  2. Add in oats, nuts, and brown sugar. Pulse several times until mixed, then add butter and pulse until crumbs are formed (this makes enough topping for 2 pies plus a sundae).
  3. Preheat oven to 450 degrees Fahrenheit.
  4. Lay pie crust into a pie pan (mine is 10 inches).
  5. Bake pie crust for 8 minutes covered with foil, then remove foil and bake an additional 5 minutes.
  6. Remove from oven and reduce oven temperature to 375 degrees Fahrenheit.
  7. Pour in pie filling.
  8. Top with a thick layer of crumble topping (you'll have plenty left).
  9. Cover edges of pie with foil or your late grandma-in-law's pie rings.
  10. Bake 25 minutes, then remove foil and bake another 25 minutes.
  11. Cool on a rack--good warm or at room temperature, and especially yummy with salted caramel ice cream, if you are within reach of a pint of Graeter's.

**. . . and earned the best search term ever "my husband wants me to wear pasties"

Candied Yams and Sweet Potatoes

A perfect side dish for holidays or any fall meal. Delicious yams or sweet potatoes candied with brown sugar, cinnamon, butter and topped with marshmallows. A variety of recipes to choose from including traditional and gourmet candied yams and sweet potatoes.

Want to dress up a can of sweet potatoes? This simple recipe creates a sweet and buttery dish that's ready in no time.

Method: stovetop, oven
Time: 30-60 minutes

Barbara gets it. No marshmallow topping, no frills, just perfect candied yams. Nutmeg and vanilla bring out the natural flavor of the yams, for a dish that's the perfect bridge.

Method: stovetop, oven
Time: 1-2 hours

Brown sugar and a gloriously bronzed marshmallow topping turn the versatile sweet potato into a holiday bake that's half side dish, half.

Method: stovetop, oven
Time: 1-2 hours

Candied yams, but low-fat and not so heavy. Brown sugar, cinnamon, and nutmeg with a little hint of orange zest make some yummy yams that are guilt free, not flavor free.

Method: oven, stovetop
Time: 30-60 minutes

Brown sugar and butter are standard fare for candied sweet potatoes, but the real genius of this recipe is adding in some OJ

Method: stovetop
Time: 30-60 minutes

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Made with parsley, sweet potatoes, corn syrup, maple syrup, bourbon, salt and pepper

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Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Breakfast apricot crisp

Apricots, especially these early-season ones I picked up, are a bright and tiny bunch. The first time I made this it was so tart, I thought it was borderline caustic. The second time, I tripled the sugar in the fruit from one tablespoon to three and ended up with something that was… also crazy tart.

But then, like magic, I chilled it in the fridge where its acidity mellowed and it’s flavors came together and the next morning, with a scoop of plain yogurt, I was in breakfast nirvana.

As for putting this together, it couldn’t be easier. Trust me, there is nothing more fun than a crisp you have made with fruit you tore apart with your bare hands. Heck, you could even mix the topping with your fingers, if you’re feeling that rustic.

Fruit Base
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch

Crisp Topping
1/2 stick (4 tablespoons, 2 ounces) butter, melted
6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 tablespoons sliced almonds

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.

Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm.

Although you could dust this with powdered sugar and serve it warm with vanilla ice cream for dessert, as I noted, it is on the tart side for an after-dinner treat. Truly, this excels cooled in the fridge overnight, and mixed with a scoop of plain yogurt for a weekday breakfast that will cure you of all weekday breakfast doldrums. It sure did for me.

Slow Cooker Frito Pie

This recipe is so simple to make but is great for serving a crowd. I have taken this homemade chili and a couple bags of Fritos corn chips to several potlucks over the years and it is always a big hit with everyone. I usually pack up my slow cooker with the chili already made and hot, Fritos, and then prepare a couple of containers with toppings.

Cheese is a given, I like either a nice sharp cheddar cheese or some Monterey Jack. Diced red onions, sliced jalapeños (for those who like it spicy), sliced black olives, sour cream…all great toppings to offer folks.

The homemade chili in this recipe is nice and mild so that it is kid friendly. But you can spice it up if you are serving to a more mature crowd.

To serve just set out some bowls and spoons and let folks grab a handful of chips, spoon some chili on top and add whatever toppings they like.

So good, inexpensive to feed a crowd and filling.

  • 2 pounds Extra Lean Ground Beef cooked and drained
  • 2 cloves Garlic minced
  • 15 ounces Canned Kidney Beans rinsed and drained
  • 15 ounces Canned White Beans rinsed and drained
  • 10 ounces Canned Diced Tomatoes with Green Chiles such as RoTel brand
  • 11.5 ounces Vegetable Juice such as V8 brand
  • 1 packet Chili Seasoning such as McCormick brand
  • 1/2 cup Water
  • 1/4 cup Corn Meal
  • 10 ounces Fritos Corn Chips
  • 2 pounds Extra Lean Ground Beef cooked and drained
  • 2 cloves Garlic minced
  • 15 ounces Canned Kidney Beans rinsed and drained
  • 15 ounces Canned White Beans rinsed and drained
  • 10 ounces Canned Diced Tomatoes with Green Chiles such as RoTel brand
  • 11.5 ounces Vegetable Juice such as V8 brand
  • 1 packet Chili Seasoning such as McCormick brand
  • 1/2 cup Water
  • 1/4 cup Corn Meal
  • 10 ounces Fritos Corn Chips
  1. On the stove, cook ground beef with the garlic until ground beef is cooked. Drain.
  2. Add ground beef , Rotel, 2 cans of beans, V8 Juice and the Chili Spice to 6 quart or larger slow cooker.
  3. Cook on high for 2 hours or low for 4 hours.
  4. Use the corn meal to thicken if needed.
  5. Serve with a topping of corn chips and shredded cheese.

If you cannot find Frito corn chips, feel free to use whatever kind of corn chips you can.

Recipe Collections:

Beef Crock-Pot Recipes Ground Beef Slow Cooker Recipes
Chili Slow Cooker Recipes Party Food Crock-Pot Recipes
Kid Friendly Crock-Pot Recipes 6 Quart Slow Cooker Recipes

Get Slow Cooker Recipes!


This was an instant hit at my house. Easy to make, super delicious. And it make leftovers really well!


[…] Easy Vegetarian 3-Bean Chili 2013-12-28 22:06:36 Write a review Save Recipe Print Ingredients 1 lb/pkg of meatless griller crumbles (Morning Star, LiteLife or Yves) 1 tbsp olive oil 2 Cloves Garlic, minced 1 15 oz Can of Kidney Beans, rinsed and drained 1 15 oz Can of White Beans, rinsed and drained 1 15 oz. Can of Black Beans, rinsed and drained 1 10 oz Can of Rotel® 1 11.5 oz Can V8® Juice 1-2 tsp. chili powder/seasoning 1/2 Cups Water (add more if needed) 1 10oz Bag of Corn Chips 1 Cup Shredded Cheddar Cheese Instructions Brown meatless griller crumbles in olive oil in a large soup pot over medium-high heat. Add garlic and good for 1-2 minutes with the browned meatless griller crumbles. Add all 3 cans of beans (kidney, white and black). Add Rotel®, V8® Juice, chili powder/seasoning, and water. Bring to a boil, then reduce over medium-low heat and cook at least 1 hour. Serve with corn chips and shredded cheddar cheese. Notes You can sprinkle the corn chips on top or layer them under the chili and pour the chili on top. For this particular recipe, I used LiteLife Gimme Lean Beef. By Heather Greutman | The Best Blog Recipes The Best Blog Recipes Here is the link to the original recipe that I adapted for this 3-Bean Chili. It is called Crock-Pot Frito Pie from the Crock Pot Ladies […]

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Apple desserts are simply the best—they range from pies and crisps to crumbles and tarts. While the fruit is the most popular during fall, we'll never turn down the opportunity to bake or dig into an apple dessert. Which should you make first? Start with the Candy Apple Pops, pictured here. Apples are cut into thick slices, then dipped in melted caramel, drizzled with melted dark chocolate, and garnished with sprinkles, chopped nuts, or flaky sea salt. It's a fabulous make-ahead dessert. Try making them during a fall harvest or Halloween party so that kids can decorate each apple themselves.

The best times to bake any one of these desserts is immediately after coming home from the orchard with a fresh bundle of apples. Apple picking season begins in late August or early September and generally lasts through November. There are thousands of apple varieties, which come in a range of colors from bright reds to muted yellows and greens. Textures and flavors vary—from tart and crisp to soft and sweet, you're sure to find an apple dessert recipe here that highlights the variety you love most.

Because apples keep well in cold storage, you can find them at the grocery store year-round. When choosing apples, pick ones that are heavy for their size and feel firm when pressed gently. Always try to avoid bruised fruit. For the longest shelf life, store apples in the crisper drawer of your refrigerator and use them within three weeks.

From here, try sautéing apples for a sweet Dutch baby, which is essentially a giant crowd-friendly pancake that is baked in a cast-iron skillet. Another option is to dice them into cubes, toss with lemon juice and cinnamon, and top with an oat crumble for a no-fuss dessert that's best served warm with a scoop of ice cream or a dollop of whipped cream. Of course, you'll find recipes for old-fashioned apple pies, layer cakes, and Bundt cakes in the slides ahead, too. Simply put, however you like to enjoy your apples come dessert, we have a recipe here for you.

Baked Ginger Sweet Potatoes

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A Thanksgiving side dish with strikingly original flavors, ones that avoid all the cinnamon and brown sugar clichés. The glaze for these sliced sweet potatoes is a mix of freshly squeezed orange juice, apricot preserves, and grated fresh ginger, with salt that manages to balance out the sweetness. You make the glaze by simmering just long enough to melt the jam, then arrange the sweet potato rounds in a baking dish so they overlap. Simply baste the sweet potatoes with the glaze as they bake. This is a simple dish, pretty enough to set out on a holiday buffet but delicious as a weeknight side for our Easy Baked Pork Chops.

Shopping note: Garnets (also known as Sweet Garnets or Red Yams) have bright, orangey-red flesh, a moist texture, and moderate sweetness. To make sure the sweet potatoes overlap easily and cook evenly, buy ones that are about 3 to 4 inches in diameter at their widest point.

Fruit Crisp Recipe: Create Your Own

Individual crisps make serving a breeze. Just tuck the fruit into small ramekins, sprinkle on a topping, and bake for a-shorter time.Scott Phillips

If ever there were a surefire candidate for the grace-under-pressure award in the dessert world, it would be the humble fruit crisp. Equally appealing in summer and winter, the fruit crisp is the last-minute-dinner-party-host’s best friend. Just cut up the fruit-some of my favorites are peaches, plums, nectarines, apples, pears, apricots, cherries, and berries-toss with lemon juice, sugar, and a flavoring, slide into a baking dish, and sprinkle on a quick-to-make crumbly topping. Pop it in the oven and, in less than an hour, dessert is ready and your home is filled with the aromas of fruit, butter, sugar, and spice. No rolling, chilling, fluting, or glazing-just endless compliments and many satisfied guests. A scoop of vanilla ice cream has yet to find a more meaningful relationship.

As simple as crisps are, they’re also tremendously flexible. Almost any fruit that works in a pie will work in a crisp. You can be creative, pairing peaches with ginger, for example. Or you can be a minimalist, using nothing more than fresh fruit, lemon juice, and a classic crumb topping. The formula stays the same no matter which way you go, as you’ll see in the method below. Glance over it and you’ll realize you don’t need a formal recipe to make a crisp, just a bowl of ripe fruit for inspiration.

Master Fruit Crisp Recipe

Make the topping

Combine 1 cup all-purpose flour, 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, a pinch of table salt, 1/2 tsp. ground cinnamon (optional) or 1/8 tsp. grated or ground nutmeg (optional) in a medium bowl. With your fingertips, rub in 8 Tbs. slightly softened unsalted butter that’s been cut into pieces, until it’s well blended and the mixture crumbles coarsely it should hold together when you pinch it. If you like, mix in one of the topping add-ins (see options below). Refrigerate the topping until ready to use.

Choose one topping add-in (optional)

Prepare the fruit

Fruits that are in season together make great combinations think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.

Cut your chosen fruit (see options below) into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit. You want a total of 6 cups of fruit.

Choose one or two fruits

Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar for sweet, ripe fruit, use less.

In a small dish, dissolve your cornstarch in 1 Tbs. lemon juice. The amount of cornstarch depends on your chosen fruit: 1 tsp. for denser fruit, like apples and pears, 1 Tbs. for juicier fruit such as berries, and 2 Tbs. for rhubarb. Pour the cornstarch slurry over the fruit.

Add optional flavorings

Use restraint when mixing in spices, extracts, zests, or dried fruit. These ingredients can add an interesting dimension, but too many ingredients muddy the flavor and overwhelm the fruit.

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