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Title: Apricot-Oatmeal Crumble
Categories: Dessert Fruit
Yield: 4 Servings
| 7 | c | Thickly-sliced pitted |
| Apricots (2 1/4 pounds) | ||
| 3/4 | c | Granulated sugar |
| 1/4 | c | Apricot preserves |
| 1/4 | ts | Grated orange zest |
TOPPING: 1 cup old-fashioned oats 3/4 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 tsp ground cinnamon 1/4 tsp salt 3 Tbl canola oil 1 Tbl chilled butter, cut into small pieces 1 1/2 Tbl lightly beaten egg 1 1/2 Tbl light corn syrup 1/4 tsp almond extract 1/4 cup coarsely chopped slivered almonds
Preheat the oven to 375F. Lightly oil a 2 1/2- to 3 1/2-quart shallow baking dish (or coat it with nonstick spray). Combine all of the filling ingredients in a large bowl. Spread the mixture over the bottom of the prepared baking dish.
Combine the oats, flour, brown sugar, cinnamon and salt in a medium bowl. With your fingers work in the oil and butter until coarse crumbs form. Use a fork to stir the egg, corn syrup and almond extract into the flour mixture until moistened. Sprinkle the topping evenly over the filling and top with the almonds.
Bake the crumble until browned and bubbly, about 40 to 50 minutes. Cool for at least 10 minutes. Serve warm.
Makes 8 servings.
Per serving: 380 Calories; 6 g Protein; 10 g Fat (1.6 g Saturated); 72 g Carbohydrates; 95 mg Sodium; 4 mg Cholesterol; 4 g Fiber.
[Cobblers & Crumbles; Nancy Baggett] [Eating Well; July/August 1998]
Posted by Fred Peters.
FILLING:
From: Fred Peters Date: 08-15-98 (20:01) The Neverending Bbs (286) Fido-Natio
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