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 9×13 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 white
sugar. Spread sugar/apricot mixture in a 9×12 casserole dish. Melt
butter in a bowl in the microwave. In a medium bowl combine oats, brown
sugar, flour, baking powder, and salt. Mix well. Add melted butter and
combine until mixture resembles coarse crumbs. Sprinkle over the top of
the 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 or
cool. Wonderful with ice cream or whipped topping.