Gingered Apricot Crumble
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Margarine stick||1⁄4 Cup (4 tbs), chilled, cut into small pieces|
|Apricots||2 Pound, halved and pitted (about 12 large)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped crystallized ginger||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Vegetable cooking spray||1|
|Vanilla low fat ice cream||2 1⁄4 Cup (36 tbs)|
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine apricots, 3/4 cup brown sugar, ginger, and vanilla in a 9-inch square baking dish coated with cooking spray; toss well.
Sprinkle flour mixture evenly over apricots.
Bake at 375° for 45 minutes or until apricot mixture is bubbly and topping is browned.