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Fresh Apricot Crisp

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Serves 6 | 

Fresh and fruity with a subtle hint of ginger.

Ingredients:

6 apricots, pitted and sliced
1 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 teaspoon lemon zest
1/2 teaspoon ground ginger
1/2 cup honey
1 cup old-fashioned rolled oats
1/4 teaspoon salt
3/4 cup flour
6 tablespoons unsalted butter, cut into cubes
3 tablespoons maple syrup

Directions:

  1. Preheat oven to 350° F. Grease an 8x8 baking dish with cooking spray.
  2. Mix together the apricots, 1/2 teaspoon ground cinnamon, cornstarch, lemon zest and ginger in a large bowl. Stir until apricots are well coated. Pour honey over apricots and stir until incorporated.
  3. Pour filling into the baking dish and set aside.
  4. Combine the remaining 1 teaspoon ground cinnamon, oats, salt and flour in a mixing bowl. Once mixed, add butter and work mixture until small clumps form. Pour maple syrup over top and stir.
  5. Pour the oat mixture over the apricot filling. Use a spoon to evenly cover the apricots.
  6. Place the baking dish in the oven and bake for about 30 minutes, until the filling top is golden brown, and the filling is bubbling.
  7. Remove from the oven. Let cool before serving.
Main Ingredient: Apricots
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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