Ingredients
2-1/2 lbs apricots, pitted and cut into wedges
7 T sugar
pinch of nutmeg
Topping
1 cup cold unsalted butter
1 cup brown sugar
1 cup Quaker oats
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Preheat oven to 375 degrees.
Combine the fruit, sugar, and nutmeg in a mixing bowl. Toss until the fruit is coated with sugar. Set aside.
To make the topping: Put the butter and sugar in a food processor; process until combined. Mix together the oatmeal, flour, cinnamon and salt. Add the dry ingredients to the butter-sugar mixture and process until crumbly.
2-1/2 lbs apricots, pitted and cut into wedges
7 T sugar
pinch of nutmeg
Topping
1 cup cold unsalted butter
1 cup brown sugar
1 cup Quaker oats
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Preheat oven to 375 degrees.
Combine the fruit, sugar, and nutmeg in a mixing bowl. Toss until the fruit is coated with sugar. Set aside.
To make the topping: Put the butter and sugar in a food processor; process until combined. Mix together the oatmeal, flour, cinnamon and salt. Add the dry ingredients to the butter-sugar mixture and process until crumbly.
Spoon the fruit into a buttered 13x9x2-inch glass baking dish. Sprinkle the oatmeal mixture evenly over the top. Bake for 35 to 40 minutes, or until top is golden brown. Let cool.
Notes: this recipe came from several sources and is supremely adaptable. You may need more or less sugar depending on your fruit. I used half the butter called for (that counts as lightening up a recipe, right?). I also recommend turning the oven up to 400 degrees.
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