Orange-Apricot Crisp – a delicious recipe with dried apricots, oranges, raisins, candied ginger, brown rice flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Coat 9-inch-square baking pan with cooking spray.
3
Cut ends from oranges.
4
Stand 1 orange on cutting board, and slice away peeland pith.
5
Cut orange into quarters; cut quarters into 1/2-inch-thick slices.
6
Repeat with remaining oranges, and transfer to bowl.
7
Stir apricots, currants, and candied ginger into oranges.
8
Spread mixture in prepared baking pan.
9
Stir together brown rice flour, sugar, orange zest, and salt in bowl.
10
Rub margarine and vanilla into rice flour mixture with fingers until combined and mixture forms large crumbs.
11
Spread crumb mixture over orange mixture.
12
Bake 30 to 40 minutes, or until top of Crisp is golden brown.
13
Cool 10 minutes; serve warm.
326
kcal
Calories
1
g
Fat
77
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups dried apricots, thinly sliced, 8 oranges, plus 1 tsp. grated orange zest, 1/2 cup dried currants or raisins, 1/2 cup chopped candied ginger, and more.
Yes, Orange-Apricot Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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