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APRICOT CRISP

Servings:  About 8 (can be served warm or cold)

2 jars (26 oz.) apricot halves, drained
1 cup flour
1/2 cup sugar
1/3 cup ground almonds
1/2 cup cold butter
1 pinch salt
1 tablespoon flour
2 teaspoons vanilla


Preheat oven to 375°F

Drain Orchard Select Apricot Halves and set aside.

Combine the sugar and flour. Cut butter into small cubes. Add butter to sugar/flour mixture using a mixer (or by hand using a pastry blender), blending to a granule-like texture.

In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well.

In a separate bowl, combine the apricots with a tablespoon of flour and 2 tsp. of vanilla. Mix until fruit is well coated.

Spoon fruit into an 8" deep soufflé dish (or 1 1/2 quart casserole dish) and pour crisp topping mixture on top. Pat down firmly.

Bake at 375°F for approximately 30 minutes or until the top is lightly golden brown.


Apricot Producers of California www.apricotproducers.com 
 

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