Some cosmetic changes in preparation for larger site changes in the works.

Close
Curious1

Rec: Apricot Crisp...This recipe came from Dawn, NYS. It's easy and I love it.

Veteran Member
7115 posts
Joined: Dec 9, 2005

Options

Posted to Thread #18413 at 5:06 pm on Jun 20, 2010

Apricot Crisp

8 tbsp Unsalted butter, cut in small pcs
4 cups Pitted apricot halves
Juice of 1 lemon
5 Tbsp granulated sugar, more/less to taste
1 cup All-purpose flour
1 cup Light brown sugar, packed
Pinch Salt
1 tsp ground cinnamon
whipped cream or vanilla ice cream

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream or ice cream.

Makes 4 to 6 servings.


Other messages in this thread: