Mary Ostyn
January 16, 2010

Last summer we were blessed with bounty from a friend’s apricot tree.Our kids had fun picking the fruit, and when we got home, we made lots of apricot jam.  But we also canned a bunch of jars of apricot halves, just so that I could make this easy dessert.   I use two quarts of apricots for this recipe. Canned sliced peaches also work beautifully.

———Easy Apricot Crisp

Preparation time: 10 minutes

Makes: one 9x13 casserole dish

8 cups halved apricots (or sliced peaches)
1/2 cup white sugar
1 cup quick oats
1-1/2 cups brown sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1-1/2 sticks melted butter

Toss 8 cups of apricots with 1/2 cup whitesugar. Spread sugar/apricot mixture in a 9×12 casserole dish. Meltbutter in a bowl in the microwave. In a medium bowl combine oats, brownsugar, flour, baking powder, and salt. Mix well. Add melted butter andcombine until mixture resembles coarse crumbs. Sprinkle over the top ofthe apricot mixture. Bake for 30 minutes at 325 degrees. (Add 15 minutes cooking time if you are using fresh fruit instead of canned.) Serve warm orcool. Wonderful with ice cream or whipped topping.

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