Cocktail Recipes, Spirits, and Local Bars

Apricot, Cherry, and Graham Cracker Crumble

Apricot, Cherry, and Graham Cracker Crumble

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Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.


  • 2½ pounds apricots, halved, pitted
  • 10 ounces fresh sweet cherries, pitted (about 2 cups)
  • 4 tablespoons light brown sugar, divided
  • ½ vanilla bean, split lengthwise
  • 4 graham crackers, finely crushed
  • 3 tablespoons unsalted butter, cut into small pieces, room temperature
  • ⅓ cup unsalted, roasted almonds, coarsely chopped

Recipe Preparation

  • Preheat oven to 375°. Combine apricots, cherries, cornstarch, 2 Tbsp. brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 ½-qt. baking dish.

  • Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 Tbsp. brown sugar and work in with your fingers until combined. Scatter over fruit.

  • Bake crumble until topping is golden brown and fruit is bubbling, 35–45 minutes. Let cool slightly before serving.

Nutritional Content

Calories (kcal) 270 Fat (g) 11 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 43 Dietary Fiber (g) 6 Total Sugars (g) 32 Protein (g) 5 Sodium (mg) 15Reviews Section

Cherry Crisp

Last week I was tidying up our pantry and realized that I haven&rsquot used my ice cream maker in quite some time. So I pulled it forward on the shelf, gave it a good wipe down and decided that I need to teach my girl how to make some homemade ice cream.

I scanned the fridge and pantry to see if we had everything on hand to whip up a simple vanilla ice cream base, but it was a no-go because I had used the rest of the cream for a delish Alfredo sauce last week.

So I totally switched gears and decided I was in the mood for a crisp &ndash cherry crisp to be exact.

And I just so happened to have all of those ingredients on hand &ndash complete with a pint of vanilla bean ice cream in the freezer.

No worries though, we&rsquoll get to the homemade vanilla ice cream as soon as I pick up some more heavy cream on our next grocery trip.

10 Amazing Vegan Pies

Banana Cream Pie (V/GF) – Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!

No Bake Vegan PB&J Pie – A PB&J Pie that’s vegan-friendly, naturally sweetened, and requires just 9 ingredients. No bake besides the crust, and packs all the flavor of a classic PB&J into a healthier-for-you pie!

Vegan Gluten Free Pumpkin Pie – THEE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten free! Crisp crust, flavorful pumpkin center – the perfect pumpkin pie for your holiday meals.

Chocolate Peanut Butter Mousse Pie – Easy, rich 7 ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolatey and balanced perfectly with salty peanut butter. The pie of my dreams.

Vegan Key Lime Pies – 7 Ingredient key lime pie bites with a simple graham cracker crust! Perfectly tart, creamy and so satisfying.

Vegan Chocolate Pie – Creamy, 6 ingredient vegan chocolate pie, so satisfying you’d never guess it was dairy free! Silken tofu pulls a sheet over eyes with its super silky texture and neutral flavor. Chocolatey, rich, fudgy – what’s not to love?

Deep Dish Apple Crumble Pie – Deep Dish Apple Crumble Pie that’s perfect for fall and requires just 1 bowl!

Raw Vegan Banana Cream Pie – 10-ingredient, amazingly healthy vegan banana cream pie. A 2-ingredient crust, 7-ingredient filling and no baking means no mess and time saved. Simple dessert as its finest.

Vegan Peanut Butter Cup Pie – Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top! 8 ingredients, simple to prepare, and SO delicious you won’t be able to have just 1 slice.

Pretzel Peanut Butter Chocolate Pie – Amazing, 7-ingredient peanut butter chocolate mousse pie with a salty pretzel crust. Rich, savory sweet, and so easy to make.

How to Make a Crumb Crust

Stir the ingredients together. Press into an ungreased pie or springform pan.

Optional: For a crispier crust, bake at 350ºF for 5 minutes. Cool before filling.

A cookie crumb crust is one of my favorite things to make. This is probably because they&rsquore so easy, they&rsquore practically foolproof. Really, how can you go wrong combining cookie crumbs and butter?

Crumb crusts can be made using just about any crunchy cookie. Oh, the possibilities.

The easiest thing to do is buy graham cracker crumbs. My one tip for you here is that if you have crumbs left over, put them in a resealable bag, and then back in your pantry. Grahams go stale pretty quickly. On that note, if you&rsquore using leftover graham cracker crumbs, taste them first. Don&rsquot ruin your beautiful pie or cheesecake with stale crumbs.

Next up, the food processor. This makes crumb-making a breeze, especially when making a crust using Oreos. For years, when I made Oreo cookie crusts, I scraped out the creme filling. Not necessary! This discovery made me happy: no more scraping! But sadly, no more eating the filling either. Of course, if you scrape out the filling for a midday snack, I&rsquoll never tell.

Process the cookies, then measure.

When you come across a crust recipe using &ldquochocolate wafer cookies,&rdquo you can use Oreos or actual chocolate wafer cookies. Chocolate wafers can be a bit elusive. Sometimes my grocery store stocks them by the ice cream cones, sometimes they&rsquore with the cookies, and sometimes they&rsquore nowhere to be found at all.

You can also use a rolling pin instead. Throw your cookies (don&rsquot toss your cookies that&rsquos a whole different scenario) in a resealable gallon-size baggie and start crushing them with a rolling pin. This is the method I most commonly use. No, the crumbs don&rsquot come out as evenly-sized, but it&rsquos an excuse to break out my pretty Pioneer Woman rolling pin&mdashand one less bowl to wash.

I start by whacking the bag with the rolling pin a few times, then rolling the pin back and forth, flipping the bag over every so often until I have small crumbs. Crush the cookies, then measure.

Once you have your crumbs, you&rsquoll need butter and a little sugar. Use salted butter here. It really balances all of the sweetness and makes the crust extra delicious.

Note: Graham cracker crumbs soak up a lot more butter than other cookie crumbs, so you&rsquoll use more butter for grahams. (See recipe for details.)

Once the cookie crumbs, butter and sugar are mixed, press into a pie pan or springform pan. I love using a measuring cup to press in the crumbs.

I like to press some of the crumbs up the side of the pan, but that&rsquos totally up to you.

At this point, the crust is ready for filling! If you like a crispier crust, bake it at 350ºF for about 5 minutes. Let cool completely before filling.

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If you can't go to Disneyland, bring Disneyland to you. This copy cat recipe is made with a graham cracker crust, fresh lemon in the filling, and a fluffy meringue.

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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.

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Tart is defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet. The tart is removed from the tart pan or ring before serving. Broadly, the term 'tart' encompasses flans, quiches, and pies. Depending on the type of tart made they can be served as appetizers, entr e es or desserts. Their size ranges from bite-size (hors d'oeuvre), individual-size (tartlet) to full-size (tart)

Sweet tarts have fillings of fruit, jams, custards, flavored creams, or nuts. Tarts distinguish themselves by their fillings beautifully glazed berries Fruit Tart concentrically placed on top of a sweet custard filling (Pastry Cream), or artfully arranged sliced apples on an almond frangipane-lined p a te brisee (Apple Frangipane Tart) . What could be more elegant on a warm summer's evening than a refreshing lemon tart .

Savory tarts (quiches) can have fillings of cheese, meat, eggs, and/or vegetables.

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the "Joy the Baker" books and website. Video icons by Asher.

Sweet Cherry Upside-Down Cake

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

There’s a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you’re worried about the pepper, cut back on the amount called for, but if you’re excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that’s sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It’s helpful for covering up any imperfections in the cake, too!

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There's no doubt about it: Cheese is one of the most timeless desserts around. The combination of a sweet, buttery graham cracker crust, the cake's luscious texture, and that sweet cheesy flavor is nothing short of spectacular. The basic cheesecake recipe is made with cream cheese, sour cream, egg yolks, sugar, and a touch of lemon juice. While the ingredients required for making a cheesecake are simple, you need a specialty springform pan for baking and easy release. A classic cheesecake recipe bakes for at least two hours, then chills for a minimum of eight hours until it's cold all the way through. Serve a slice as is, or top your pieces with a handful of fresh berries for a pop of color and tart contrast.

Of course, we have dozens of variations on the classic cheesecake recipe. We have flavored iterations such as key lime or chocolate cheesecake, cheesecake served in the form of a tart, sheet cake, or bars, and even no-bake versions that swap the usual egg yolks for other decadent ingredients such as sweetened condensed milk, ricotta cheese, or whipped cream. You could also take a page out of Martha's mother's book and try her recipe for Country Cheesecake, pictured here, which is made with farmer's cheese instead of the usual cream cheese, and a tart dough for the crust made from flour, confectioner's sugar, egg yolks, and sour cream.

Whether you choose to make a classic New York-style bakery cheesecake or enjoy one of our more innovative takes (Pumpkin Cheesecake Crunch Bites, anyone?), these cheesecake recipes result in a delightful dessert anytime of the year.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.


For the Crust

  • 1-1/4 cups graham cracker crumbs, from 10 whole crackers
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup packed dark brown sugar
  • 1/8 teaspoon salt

For the Filling

  • 16 ounces (2 8-oz. packages) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1-1/2 tablespoons all purpose flour
  • 1/4 cup sour cream
  • 3 large eggs
  • 2-1/2 teaspoons vanilla extract
  • 1/2 teaspoon packed freshly grated lemon zest, from 1 lemon
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt


  1. Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F .
  3. Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined, about 1 minute. Do not over-mix.
  4. Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F , then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  5. Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  6. Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  7. Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Information

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