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Apricot jam crumble🌽🍓

For week 3 of the Food and Community Pilot, we made corn quinoa salad, apricot jam crumble, and strawberry bruschetta! Find the three recipes below:

Apricot Jam Crumble

This recipe makes 16 bars (about one 9" × 13" baking pan). Adapted from Striped Spatula

For the base:

  • 2 cups all purpose flour

  • ⅓ cup granulated sugar

  • ¼ teaspoon kosher salt

  • ½ teaspoon baking powder

  • ¾ cup unsalted butter (1-½ sticks) chilled and cut into small pieces

  • 3 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1-½ cups apricot jam

For the crumble topping:

  • 1-½ cups all purpose flour

  • ½ cup light brown sugar , lightly-packed

  • ¼ cup granulated sugar

  • ½ teaspoon kosher salt

  • ½ teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ⅛ teaspoon ground cardamom (optional)*

  • ½ cup rolled oats (not quick-cooking)

  • ¾ cup unsalted butter (1-½ sticks), chilled and cut into small pieces

  • powdered sugar for dusting (optional)


  • Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.

  • In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs. (See Notes for food processor instructions.)

  • In a small measuring cup, stir together milk and almond extract. Pour over the flour mixture and combine until moistened throughout. Mixture will remain crumbly. For a tender shortbread base, don’t overwork dough. 

  • Press dough into the prepared baking pan in an even layer. Bake 12-15 minutes, until center is just set and edges are just beginning to turn light brown. Remove from oven to assemble bars and leave the oven on.

  • While the base is baking, whisk together flour, light brown and granulated sugars, salt, baking powder, cinnamon, cardamom (if using), and oats. Using the same process as you did for the crust, cut butter into the flour mixture until crumbly.

  • Spread preserves over hot crust layer. Sprinkle crumble topping in an even layer over preserves (the crumble layer will be thick). 

  • Return to oven and bake 25-30 minutes, until crumble topping is light golden brown. Let stand at room temperature in the baking pan until completely cooled. 

  • Dust with powdered sugar, slice into bars, and serve.

Corn quinoa salad

Adapted from the Creative Bite.


  • 1/2 c. uncooked quinoa

  • 1 c. water

  • 2 sweet corn cans

  • 1 jalapeño seeded and finely diced (less if you don't prefer much spice)

  • 1 pint cherry tomatoes halved

  • 1/4 c. red onion finely chopped

  • 1 avocado chopped


  • 1/3 c. olive oil

  • 2 handfuls cilantro (this can be taken out)

  • juice of 1/2 lemon

  • 2 tsp. garlic diced

  • 1/4 tsp. salt

  • 1 tsp honey

  • 2 tbsp red wine vinegar


  • In a small saucepan, add quinoa and water and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let simmer for 10-13 minutes. Quinoa is done cooking when you see the tiny spirals curling around the grains. Remove from the heat and let cool.

  • Add the drained and rinsed corn to a bowl along with the cooled quinoa, jalapeño, tomatoes, red onion and vinaigrette. Mix until well combined.

  • Fold in the chopped avocado and store refrigerated or serve immediately.

Strawberry bruschetta

Adapted from Delish.


  • 1 baguette, cut into 1" slices

  • 1/4 cups plus 2 tsp. extra-virgin olive oil, divided

  • 2 cups ricotta

  • 2 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 2 cups strawberries, chopped

  • 2 tbsp fresh basil, thinly sliced

  • Balsamic glaze, for serving


  1. Preheat oven to 400°.

  2. Place baguette slices on a medium sheet tray and drizzle or brush with 1/4 cup olive oil. Bake until bread is toasted, about 10 minutes.

  3. In a medium bowl, mix ricotta with salt, pepper, and 2 teaspoons oil. Spread each toast generously with ricotta mixture then top with strawberries.

  4. Garnish with basil and drizzle with balsamic glaze. Serve.


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