Apricot Crackle Recipe
Ingredients
| Apricot pie filling - 1 1/2 cans of 20 ounces | ||
| Cinnamon | 1/2 Teaspoon | |
| Orange marmalade | 2 Tablespoon | |
| All-purppose flour - 1/4 cup | ||
| Soft brown sugar | 2 Tablespoon (For Topping) | |
| Butter margarine | 2 Tablespoon, diced (For Topping) | |
| Cornflakes | 3 Cup (16 tbs), crushed (For Topping) | |
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
MAKING
2) Into a bowl, put the filling and add the marmalade and cinnamon. Stir well till evenly blended.
3) Turn the mixture into a 1 ½-quart heatproof pie plate.
4) To prepare the topping, into a clean bowl, sift the flour and then add the sugar. Stir well.
5) Add the margarine and cut it in. Add the cornflakes to the mixture and stir well.
7) Over the apricot filling, sprinkle the topping evenly.
8) Bake in the preheated oven for about 30 minutes, till the topping is light brown in color.
SERVING
9) Transfer the dessert to a serving plate and serve while it is still hot. A dollop of whipped cream makes a good accompaniment.
1) Preheat oven to temperature of 375 degrees.
MAKING
2) Into a bowl, put the filling and add the marmalade and cinnamon. Stir well till evenly blended.
3) Turn the mixture into a 1 ½-quart heatproof pie plate.
4) To prepare the topping, into a clean bowl, sift the flour and then add the sugar. Stir well.
5) Add the margarine and cut it in. Add the cornflakes to the mixture and stir well.
7) Over the apricot filling, sprinkle the topping evenly.
8) Bake in the preheated oven for about 30 minutes, till the topping is light brown in color.
SERVING
9) Transfer the dessert to a serving plate and serve while it is still hot. A dollop of whipped cream makes a good accompaniment.
Chef
