Almonds and a sweet batter turn canned fruit into a decadent dessert.
3 (15-ounce) cans apricot halves in extralight syrup, well drained
1/4 cup sugar
3 tablespoons light stick butter, melted and divided
1 1/2 teaspoons almond extract
1/2 cup sliced almonds, divided
1 cup plus 3 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 1% low-fat milk
How to Make It
Preheat oven to 375°.
Gently combine apricot halves, 1/4 cup sugar, 1 1/2 tablespoons melted butter, and extract in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with 1/4 cup almonds.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup plus 3 tablespoons flour, remaining 1 1/2 tablespoons melted butter, 2 tablespoons almonds, 1/2 cup sugar, and next 3 ingredients in a medium bowl, stirring with a whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
Bake at 375° for 40 minutes or until top is lightly browned.