Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

FRESH APRICOT CRISP




Source of Recipe


RC


Recipe Introduction


I LOVE Apricot Crisp! It has so much flavor!


List of Ingredients




8 c. sliced fresh apricots (about 3 lb.)
1/3 c. granulated sugar
1/4 c. apricot brandy or orange juice
1 tsp. fresh lemon juice
3 tbsp. plus 1/4 c. flour, divided
1 c. chopped walnuts, divided
1 c. rolled oats
1/4 c. brown sugar
1 tsp. cinnamon
1/3 c. butter, softened

Recipe



Preheat oven to 375 degrees. Gently toss apricots in sugar, brandy and lemon juice. Sprinkle apricots with 3 tablespoons flour; gently toss.
Spread apricot mixture into a buttered 8 inch square pan. Set aside.

In food processor or blender, whirl 1/2 cup walnuts until fine; transfer to bowl. Add oats, brown sugar, cinnamon and remaining 1/4 cup flour. Use a pastry blender to cut butter into rolled oat mixture; mixture should be crumbly.

Add remaining 1/2 cup chopped walnuts. Sprinkle oat/walnut topping over apricots. Bake about 20 minutes, until apricots are tender and topping is golden brown. Serve warm.