Apricot-Apple Crisp

I made this on a cold and blustery day and it was good to have the oven on, and smell the apples baking. I did not have Oat flour blend nor did I want to buy any for such a small amount so used half all purpose flour and half uncooked rolled oats. Quick or old fashioned will work. Everyone thought it was good and really hit the spot with out a lot of work. No pie crust to make. Crisps are good and that is one of the reasons. Quick and not a lot of clean-up. The apricots are a nice touch and cut the sweetness of the apples and brown sugar. We had ours with vanilla ice cream.

Apricot-Apple Crisp

¾ cup Gold Medal Oat flour blend 

¾ cup packed Brown Sugar

3 tablespoons butter, softened

⅓ cup chopped Macadamia or other nuts

4 medium tart peeled and sliced apples

1 cup chopped dried apricots, about 6 ounces *

Heat oven to 350°. Mix flour and brown sugar. Mix in butter; stir in nuts. Place apple slices in ungreased 8x8x2” square pan. Top with apricots. Sprinkle flour mixture over top. Bake 35 to 40 minutes or until apples are tender. Serve warm.

6 servings

*If apricots are very dry, cover with boiling water and let stand 3 minutes; drain.

Betty Crocker Perfect Baking Every Time  1990