Apricot Crumble

 

2 lbs  of apricots that are firm (do not peel)

1/4 cup granulated sugar

2 tsp corn starch 

1 tsp cinnamon (optional)


Crumble Topping:

3/4 cup flour

3/4 cup rolled oats

3/4 cup light brown sugar

3/4 cup chopped pecans 

1 stick soften butter  note: not melted

 

Preheat oven to 350 degrees

Slice the apricots in half and remove the pits.  Slice each half into quarters.

Place apricot quarters into a large mixing bowl and toss with the sugar, corn starch and cinnamon.

Pour coated apricots into an oven safe baking dish.


To make crumble topping combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas.

Sprinkle crumble over the top of the apricots.  Bake for 35-40 minutes or until bubbling and golden brown.  Serve with vanilla ice cream or whipped cream



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