CINDY A
07-23-2009, 08:35 AM
Apricot Crumble Bar
July 3, 2009
Last summer, I discovered two absolutely delicious types of apricots; one is called Angelcot, the other Black Velvet. Both have become favorites of mine that I am happily
enjoying again now that they are in season.
In North America, apricot season usually begins mid-May and continues into August. Novel fruits, like Angelcot and Black Velvet, are part of the Proprietary Class of tree ripened fresh fruits, so the season for this class of fruits is even shorter. If you have tried either variety, you know how delicious they are. Both are sweeter and more juicy than the traditional orange-skinned apricot, especially the Angelcot. It’s the juiciest of them all. If you haven’t yet tried either and you see them, snatch them up give them a try. They are truly wonderful and worth the slightly higher price.
While reading up on the various varieties of apricots, I learned that California produces almost 95% of the apricots grown in the United States. This is one of the many reason being a raw foodie in this state is such a joy. The sunny climate coupled with the abundance of fresh produce grown right here certainly caters to the ease of maintaining this lifestyle.
As much as I love these new varieties, I still adore those little orange-skinned apricots we usually see at the market, and I chose to use them to make the apricot jam for this recipe. You can any variety, but if you use Angelcot or Black Velvet apricots, just keep in mind they are much
sweeter than the orange-skinned variety, so less sweetener is needed.
Apricots
Orange Apricots - these pretty orange apricots range in color from yellow to deep orange, and sometime the skin has red or rosy touches.
Black Velvet Apricots - are the result of a new cross blend of 50% apricots and 50% plums and is exclusively produced from Kingsbury Orchards in California.
Though it is classified as an apricot it has mostly the characteristics of a plum with a faint apricot taste. Its skin has a slightly fuzzy coat, which is probably why the word “velvet” is in its name. It has a tangy sweet flavor.
Angelcot White Apricot – New on the apricot scene, this white apricot was developed by a farmer located in California by the name of Ross Sanborn. These apricots have a distinct gorgeous shade of pale yellow and are succulently juicy.
Apricot Crumble Bars
Brazil nuts pair nicely with apricots, but feel free to use any type of nut or seeds for the base and for the crumble. A 9 x 9 dish/pan or smaller is an ideal size for this recipe, or use a different shape pan or form into the shapes you desire. These bars are great served as a yummy treat or as a dessert.
Brazil Nut Crumble
2 cups brazil nuts
1 1/3 cups organic unsweetened coconut, shredded
½ cup organic dried apricots, chopped
¼ cup agave
2 teaspoons vanilla extract or 1/2 organic vanilla bean
1 teaspoon organic cold pressed coconut oil
Place the brazil nuts, 1 cup of the shredded coconut [reserve the 1/3 cup shredded coconut for topping (see assembly)] and the dried apricots in a food processor and process until it resembles a crumbly meal. Add the remaining ingredients and process until well incorporated.
Makes about 2 cups, firmly packed
Fresh Apricot Jam
3 fresh organic apricots, stones removed
1 - 2 tablespoons agave, optional
Place the apricots and agave in a food processor and process until smooth.
Makes 2/3 cups
Assemble
Brazil Nut Crumble, 1 1/2 cup for base; 1/2 cup reserved to sprinkle on top
Fresh Apricot Jam
1 fresh organic apricot, stone removed, chopped
1/3 cup reserved organic unsweetened shredded coconut
Place 1½ cups of the brazil nut crumble in a glass dish or metal pan of your choice. Mold the crumble into the bottom of a 9 x 9 dish/pan to form an even base, or use another pan form of your choice. Spread the apricot jam evenly on top of the base. Sprinkle the chopped fresh apricot evenly over the apricot jam, and then sprinkle the remaining ½ cup of brazil nut crumble and the 1/3 cup shredded coconut on top.
Chill in the refrigerator for an hour or more before cutting. Keeps refrigerated up to 5 days.
Makes 9 3-inch bars
:rolleyes:
July 3, 2009
Last summer, I discovered two absolutely delicious types of apricots; one is called Angelcot, the other Black Velvet. Both have become favorites of mine that I am happily
enjoying again now that they are in season.
In North America, apricot season usually begins mid-May and continues into August. Novel fruits, like Angelcot and Black Velvet, are part of the Proprietary Class of tree ripened fresh fruits, so the season for this class of fruits is even shorter. If you have tried either variety, you know how delicious they are. Both are sweeter and more juicy than the traditional orange-skinned apricot, especially the Angelcot. It’s the juiciest of them all. If you haven’t yet tried either and you see them, snatch them up give them a try. They are truly wonderful and worth the slightly higher price.
While reading up on the various varieties of apricots, I learned that California produces almost 95% of the apricots grown in the United States. This is one of the many reason being a raw foodie in this state is such a joy. The sunny climate coupled with the abundance of fresh produce grown right here certainly caters to the ease of maintaining this lifestyle.
As much as I love these new varieties, I still adore those little orange-skinned apricots we usually see at the market, and I chose to use them to make the apricot jam for this recipe. You can any variety, but if you use Angelcot or Black Velvet apricots, just keep in mind they are much
sweeter than the orange-skinned variety, so less sweetener is needed.
Apricots
Orange Apricots - these pretty orange apricots range in color from yellow to deep orange, and sometime the skin has red or rosy touches.
Black Velvet Apricots - are the result of a new cross blend of 50% apricots and 50% plums and is exclusively produced from Kingsbury Orchards in California.
Though it is classified as an apricot it has mostly the characteristics of a plum with a faint apricot taste. Its skin has a slightly fuzzy coat, which is probably why the word “velvet” is in its name. It has a tangy sweet flavor.
Angelcot White Apricot – New on the apricot scene, this white apricot was developed by a farmer located in California by the name of Ross Sanborn. These apricots have a distinct gorgeous shade of pale yellow and are succulently juicy.
Apricot Crumble Bars
Brazil nuts pair nicely with apricots, but feel free to use any type of nut or seeds for the base and for the crumble. A 9 x 9 dish/pan or smaller is an ideal size for this recipe, or use a different shape pan or form into the shapes you desire. These bars are great served as a yummy treat or as a dessert.
Brazil Nut Crumble
2 cups brazil nuts
1 1/3 cups organic unsweetened coconut, shredded
½ cup organic dried apricots, chopped
¼ cup agave
2 teaspoons vanilla extract or 1/2 organic vanilla bean
1 teaspoon organic cold pressed coconut oil
Place the brazil nuts, 1 cup of the shredded coconut [reserve the 1/3 cup shredded coconut for topping (see assembly)] and the dried apricots in a food processor and process until it resembles a crumbly meal. Add the remaining ingredients and process until well incorporated.
Makes about 2 cups, firmly packed
Fresh Apricot Jam
3 fresh organic apricots, stones removed
1 - 2 tablespoons agave, optional
Place the apricots and agave in a food processor and process until smooth.
Makes 2/3 cups
Assemble
Brazil Nut Crumble, 1 1/2 cup for base; 1/2 cup reserved to sprinkle on top
Fresh Apricot Jam
1 fresh organic apricot, stone removed, chopped
1/3 cup reserved organic unsweetened shredded coconut
Place 1½ cups of the brazil nut crumble in a glass dish or metal pan of your choice. Mold the crumble into the bottom of a 9 x 9 dish/pan to form an even base, or use another pan form of your choice. Spread the apricot jam evenly on top of the base. Sprinkle the chopped fresh apricot evenly over the apricot jam, and then sprinkle the remaining ½ cup of brazil nut crumble and the 1/3 cup shredded coconut on top.
Chill in the refrigerator for an hour or more before cutting. Keeps refrigerated up to 5 days.
Makes 9 3-inch bars
:rolleyes: