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Apricot Cobbler

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What’s the difference between a cobbler, crisp, and crumble?

  • Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
  • Crisp is baked fruit filling with streusel crumble topping.
  • Crumble is similar to crisp, but topping is made with oats.
Ingredients

Fruit
3-4 cups or 2 pounds

• Fresh apples, pears, peaches, berries, rhubarb
• Canned pears, peaches, mixed fruit
• Frozen berries, peaches, mixed fruit

Thickener
optional

• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• 1 egg

Sweetener
up to 1/3 cup

• White sugar
• Brown Sugar
• Honey
• Orange juice

Spices
1/4 to 1/2 teaspoon

• Nutmeg
• Cinnamon
• Dried fruits (dates, raisins, cranberries)
• Vanilla

Topping

• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar

• Crisp: 1 1/2 cups crushed whole-wheat cereal or 3/4 cups oats, 1/4 cup sugar, 1/2 cup CNP Master Mix, 3 Tbsp margarine, melted

• Crumble: 1 cup oats, 1 cup CNP Master Mix, 1/4 cup margarine, 1/2 cup sugar

Directions

  1. Wash hands with warm, soapy water.
  2. Using the chart above, choose your ingredients and topping style.
  3. Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
  4. Slice or cut fruit into chunks as desired. Leave berries whole.
  5. Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
  6. Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.

7. Mix topping:

  • Cobbler – mix and drop by spoonfuls over fruit.
  • Crisp – melt margarine, mix ingredients, and layer over fruit.
  • Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.

8. Cook until topping is golden brown and fruit is bubbling.

  • Oven – 400°F, 25-30 minutes
  • Electric skillet – about 350°F, 25-30 minutes
  • Stovetop – medium heat, covered pan, 25-30 minutes

Makes 9 pieces

Each piece is 1 serving

Apricot Scones

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Ingredients

  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 cups flour
  • ½ cup (1 stick) unsalted butter, chilled
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1/2 – 1 cup of milk (add enough milk to yogurt to make 1 1/3 cups)
  • 1/3 cup finely chopped dried apricots
  • 1/3 cup white chocolate chips

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
  3. Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
  4. Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  5. Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
  6. Stir in apricots.
  7. Mix together cream and egg until blended in a separate container. 
  8. Add mixture to flour mixture. Stir gently with a fork until it just comes together as a shaggy dough. Handling the dough as little as possible, turn out onto lightly floured surface and shape into a ball.
  9. Cut ball in half. Pat each half into a 1-inch thick circle on the parchment-lined baking sheet. Cut each circle into 8 equal-sized triangle wedges. No need to separate the wedges.
  10. Freeze for 60 minutes. Preheat oven to 375°F.
  11. Bake scones 20-30 minutes until golden brown.
  12. Melt white chocolate chips and drizzle over tops of scones. Best served the same day. Baked scones can be frozen for later use.

Makes 16 servings, each scone is 1 serving

Squash & Apple Soup

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Ingredients

Butternut Squash

  • 2 pounds butternut squash
  • 1 Teaspoon salt
  • Black pepper to taste

Soup

  • 1 Tablespoon cooking oil
  • 1 onion, sliced
  • 1 1/4 teaspoons ground ginger, or 1 inch fresh
  • 1 apple, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1/4 taespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 5 cups water, low-sodium broth, or mix of both
  • 1/3 cup liquid cream or sour cream (optional)

Garnish (optional, choose your favorites)

  • Balsamic vinegar
  • Cayenne pepper
  • Chives
  • Cilantro
  • Paprika
  • Parsley
  • Sprouts

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Peel butternut squash. Cut the squash into same-sized cubes. Place the squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil. Line an oven tray with a baking sheet and spread out squash cubes.
  3. Roast the butternut squash at 350°F for about 20 minutes or until cooked through.
  4. Heat up a pot with the olive oil and sauté sliced onion. Cook until soft on medium heat.
  5. Add chopped ginger and garlic to the roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
  6. Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
  7. Pour in stock or broth. Mix well.
  8. Cover and cook over medium heat until ingredients look soft, about 10 minutes.
  9. Cream soup smooth with a hand blender, blender, or potato masher. Be careful when blending- you may need to let the soup cool slightly first. 
  10. Heat soup over a lower heat setting.
  11. Pour in cream and mix. (Leave out the cream for a low-fat option.) Cook 2 more minutes.
  12. Serve hot with a garnish of your choice, if desired.

Makes about 4 servings

Apricot Crisp

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Apricot Crisp

  • 3 cups old fashioned oats
  • 2 15-ounce cans apricots (or peaches, pears, apples, etc.)
  • 1/2 – 1 Tablespoon cornstarch or flour
  • 1 1/2 cups coarsely crushed whole-wheat cereal
  • 1/2 cup CNP Master Mix
  • 1/4 cup sugar
  • 3 Tablespoons margarine, melted
  • 1/3 cup chopped nuts, sunflower seeds, or peanuts (optional)
  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Drain fruit, saving 1 Tablespoon of liquid. Arrange fruit in 8×8-inch baking pan.
  4. 4. Mix fruit juice with cornstarch or flour and pour over fruit.
  5. Mix cereal crumbs, sugar, CNP Master Mix, and margarine. Stir in nuts or seeds. Sprinkle evenly over fruit.
  6. Bake at 350°F for 20-30 minutes.
  7. Cut into nine pieces. Serve warm with low-fat frozen yogurt, if desired.

Makes 9 servings

Vegetable Beef Soup

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Ingredients

  • 4½ cups low-sodium broth
  • ½ cup onion
  • 2 teaspoons Italian Seasoning
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • 10-ounce package frozen mixed vegetables (2 cups)
  • 15-ounce can diced tomatoes
  • 14.5-ounce canned beef or 2 cups cooked, ground meat

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Chop the onion.
  3. In a large saucepan, mix broth, onion, Italian Seasoning, bay leaf, and black pepper. Heat.
  4. Stir in mixed vegetables and beef, but not tomatoes.
  5. Bring to a boil. Reduce heat, cover, and simmer for 6-8 minutes or until vegetables are tender crisp. Remove bay leaf and throw away.
  6. Stir in tomatoes. Heat through.

Makes 8 servings. 

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Homemade Apricot Granola

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Ingredients

  • 6 cups old-fashioned rolled oats
  • 1/4 cup sunflower seeds or nuts
  • 2 Tablespoons canola oil
  • 3/4 cup honey
  • 1 Tablespoon vanilla

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 300°F.
  3. In a large bowl combine oats, and sunflower seeds.
  4. Combine oil, honey, and vanilla in a saucepan and heat slightly.
  5. Pour oil mixture over dry ingredients. Mix thoroughly.
  6. Transfer to two 9×13-inch baking pans.
  7. Bake at 300°F for 15-20 minutes, stirring halfway through the baking time.
  8. Remove from the oven when lightly toasted throughout.
  9. Cool, stir, and store in a tightly sealed container.

Makes 15 cups; 30 servings

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