I usually make this using canned Peaches but got 2 bags full of Apricots from my son's tree, so EZ Apricot Crisp: (you can substitute Peaches, Apples, Cherries, or Pineapple) 4 Cups Apricots cut in half ( or 32 oz of canned fruit drained) 2/3 to 3/4 Cup packed brown sugar (or white sugar mixed with molasses) 1/2 Cup all-purpose Flour 1/2 Cup Oatmeal 3/4 Teaspoon ground Cinnamon 3/4 Teaspoon ground Nutmeg 1/3 Cup margarine or butter, softened Spread fruit in a greased 8x8x2 baking pan Mix remaining ingredients and sprinkle on top. Bake 30 minutes at 375 degrees until golden brown. Best severed warm with ice cream but good no matter what. Not good for you but sinfully good, I ate it all in 2 days. Time to bake some more... InJoy! jimmy
