Apricot Crackle

New.Wife's picture

Jan. 10, 2012


Canned apricot pie filling 30 Ounce (1 1/2 cans of 20 ounces)
Cinnamon 1/2 Teaspoon
Orange marmalade 2 Tablespoon
For topping
All purpose flour 1/4 Cup (4 tbs)
Soft brown sugar 2 Tablespoon
Margarine/Butter 2 Tablespoon , diced
Crushed cornflakes 3 Cup (48 tbs)



1) Preheat oven to temperature of 375 degrees.


2) Into a bowl, put the filling and add the marmalade and cinnamon. Stir well till evenly blended.

3) Turn the mixture into a 1 ½-quart heatproof pie plate.

4) To prepare the topping, into a clean bowl, sift the flour and then add the sugar. Stir well.

5) Add the margarine and cut it in. Add the cornflakes to the mixture and stir well.

7) Over the apricot filling, sprinkle the topping evenly.

8) Bake in the preheated oven for about 30 minutes, till the topping is light brown in color.


9) Transfer the dessert to a serving plate and serve while it is still hot. A dollop of whipped cream makes a good accompaniment.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 639Calories from Fat 54

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 349 mg14.54%

Total Carbohydrates 142 g47.3%

Dietary Fiber 1 g4%

Sugars 70 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet