Apricot Crisp

Though her orchard was to provide fruits for the manufacture of jams and jellies, Margaret made sure some of the apricots went on the table. Apricots make a lovely crisp.

• 1 kilo (2 1/4 pounds) apricots (approximate)
• 1 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 185 grams (6 ounces) butter
• pinch ground cloves
• one teaspoon ground cinnamon

METHOD

Preheat oven to 375°F.

Slice apricots in half and discard stone.

Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.

Place flour, sugar, butter, cloves and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.

Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

read more about apricots   read about Margaret's company, Lacewood

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