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Peach & Apricot Crisp

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Ingredients
  Sliced apricots 500 Milliliter (About 2 Cups)
  Sliced peaches 500 Milliliter (About 2 Cups)
  Granulated sugar 125 Milliliter (About 0.5 Cup)
  Orange juice 125 Milliliter (About 0.5 Cup)
  All purpose flour 250 Milliliter (About 1 Cup)
  Quick cooking oatmeal 250 Milliliter (About 1 Cup)
  Packed brown sugar 175 Milliliter (About 0.75 Cup)
  Melted butter 125 Milliliter (About 0.5 Cup)
  Grated orange rind 5 Milliliter (About 1 Teaspoon)
  Cinnamon 2 Milliliter (About 0.5 Teaspoon)
Directions

In large bowl, combine apricots, peaches, granulated sugar, 1 Tb (15 ml) flour and 1 tsp (5 ml) cinnamon, tossing to coat fruit evenly.
Stir in orange juice.
Spoon fruit mixture into 8 in (2 L) square foil pan.
Pour 1 cup (250 mL) water into another 8 in (2 L) square foil pan; place pan containing fruit into pan containing water.
Topping: In large bowl, combine flour, oatmeal, sugar, butter, orange rind and cinnamon until well combined and crumbly.
Sprinkle topping evenly over fruit.
Place pans on barbecue grill; grill over medium low heat 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Grilling
Interest: 
Everyday

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