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    FRESH APRICOT CRISP


    Source of Recipe


    www


    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

    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.


 

 

 


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