Fruit Crisp Dessert Recipe
Ingredients
| Dried apricots | 3 Cup (16 tbs) | |
| Boiling water | 3 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| 1/2 cup butter or margarine, cut in small pieces | ||
| Brown sugar | 3/4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| 1/2 cup regular or quick oats | ||
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
Directions
Cut dried fruit into small pieces.
Cover with boiling water and let stand 30 minutes.
Preheat oven to 350°F.
Butter a square baking pan 8 x 8 x 2.
Make a crumb topping by combining flour, butter, sugar, cinnamon and nutmeg.
Add oats to mixture.
Combine cornstarch and sugar; sprinkle over reconstituted fruit; mix well.
Place fruit in buttered pan.
Cover with crumb topping.
Bake in preheated 350°F oven for 30 minutes, or until bubbly at edges.
Cover with boiling water and let stand 30 minutes.
Preheat oven to 350°F.
Butter a square baking pan 8 x 8 x 2.
Make a crumb topping by combining flour, butter, sugar, cinnamon and nutmeg.
Add oats to mixture.
Combine cornstarch and sugar; sprinkle over reconstituted fruit; mix well.
Place fruit in buttered pan.
Cover with crumb topping.
Bake in preheated 350°F oven for 30 minutes, or until bubbly at edges.
Chef
