You are here

Apricot Crisp

sweet.chef's picture
  Canned apricot halves 51 Ounce, drained (Three 17 Ounce Cans)
  Sugar 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Quick-cooking oats 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)

1. Cut apricot halves in quarters and put into a 1 1/2-quart baking dish. Combine sugar, 2 tablespoons flour, cinnamon, and mace. Sprinkle over apricots and mix lightly. Set aside.
2. Combine oats, 1/2 cup flour, and brown sugar. Using a pastry blender or two knives, cut in the butter until mixture is crumbly. Spoon mixture evenly over apricots.
3. Bake at 350°F 45 minutes, or until mixture is bubbly and top is lightly browned.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3148 Calories from Fat 854

% Daily Value*

Total Fat 97 g150%

Saturated Fat 58.9 g294.6%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 59.2 mg2.5%

Total Carbohydrates 571 g190.5%

Dietary Fiber 21.5 g85.8%

Sugars 387.9 g

Protein 20 g39.8%

Vitamin A 57.9% Vitamin C 134.5%

Calcium 53.1% Iron 163.5%

*Based on a 2000 Calorie diet

Apricot Crisp Recipe