FRESH APRICOT CRISP.

FRESH APRICOT CRISP. image

Categories Fruit

Yield 8 servings

Number Of Ingredients 14

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1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup packed dark brown sugar
2/3 cup quick-cooking rolled oats
1/3 cup golden raisins (optional)
1/3 cup chopped pecans
5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar

Steps:

1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter. 2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.