Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving. Adapted from Kelli Abrahamian.

This prize-winning cookie recipe is featured in Liza Gershman’s new cookbook, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns.” ...

This prize-winning cookie recipe is featured in Liza Gershman’s new cookbook, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns.” ...

From crumb-topped cobblers and flaky rugelach to creamy fudge and jam-filled cookies, these apricot desserts capture the ...

Spread apricot preserves over the batter evenly. Add 2 tablespoons flour to the remaining batter, then crumble it over the filling. Sprinkle chopped pecans on top and dust with sugar for a crunchy ...

KARE11 Saturday RECIPE: Apricot and Pistachio Bars Sue Moores, Kowalski's Dietitian, joined KARE 11 Saturday to show us an energy bar you can make at home.

There’s nothing quite like the taste of this homemade apricot jam recipe. It’s sweet, tangy, and perfect for spreading on toast, topping desserts, or even stirring into yogurt. Making your jam at home ...

If you can't find Blenheims, use any apricot that tastes good, and add a little lemon juice — about 1 1/2 teaspoons — to perk up the puree. From Georgeanne Brennan.