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Apricot Crisp

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Ingredients
  Canned apricot halves 60 Ounce, drained (2 Cans, 30 Ounces Each)
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Nutmeg cream 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

Put apricot halves in buttered shallow 1 1/2-quart baking dish; pour over water and lemon juice.
Combine sugar, spices, salt and flour.
Cut in butter with pastry blender until finely blended; spoon evenly over apricots.
Bake in preheated moderate oven (350°F.) about 40 minutes

Recipe Summary

Cuisine: 
American
Method: 
Baked

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