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Apricot Oat Crumble

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  Canned apricot pie filling 21 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Quick-cooking rolled oats 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon

Pour pie filling into buttered shallow 1-quart baking dish.
Stir in lemon juice and ginger.
Dot with 1 tablespoon butter.
Mix together 1/4 cup melted butter and remaining ingredients.
Crumble with fingers and sprinkle over apricots.
Bake in preheated moderate oven (350°F.) 45 minutes.

Recipe Summary

Fruit Dessert

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1967 Calories from Fat 161

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 923.8 mg38.5%

Total Carbohydrates 433 g144.4%

Dietary Fiber 9.4 g37.6%

Sugars 231.8 g

Protein 17 g33.5%

Vitamin A 102.2% Vitamin C 23.1%

Calcium 11.6% Iron 57.2%

*Based on a 2000 Calorie diet

Apricot Oat Crumble Recipe