Apricot Crisp

Course : Desserts
Serves: 1
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34 ounces apricot halves drained
2/3 cup Packed brown sugar
1/2 cup All-purpose flour*
1/2 cup Oats
1/3 cup Margarine or butter -- softened
3/4 teaspoon Ground cinnamon
3/4 teaspoon Ground nutmeg

Preparation / Directions:

*self-rising flour can be used in This recipe. During World War II when food rationing was in effect, this patriotic. Heat oven to 375 degrees. Grease square pan, 8 X 8 X 2 inches. Arrange apricots in pan. Mix remaining ingredients. Sprinkle over apricots. Bake about 30 minutes or until topping is golden brown and apricots are tender. Serve warm and, if desired, with cream or ice cream. To Microwave: Prepare as directed - except use ungreased 2-quart microwavable casserole or square microwavabl dish, 8 X 8 X 2 inches. Microwave uncovered on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until apricots are tender.

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