"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

APRICOT CRISP Recipe

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This recipe for APRICOT CRISP, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Berning
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 c flour
1 c quick oats
1 c brown sugar
tsp soda
Sprinkle of Cinnamon
1 sticks of oleo

Filling:
1 qt or 1 big can of apricots
Sprinkle of nutmeg
c sugar
2 T flour

Directions:
Directions:
Mix flour, oats, sugar, soda, and cinnamon together. Cut in oleo to make a coarse meal. Press 2/3 of the crust mixture in bottom of 9x13 pan. Heat apricots and nutmeg to rolling boil. Mix sugar and flour together and sprinkle into boiling apricot mixture stirring constantly until thick about 1 minute. Pour hot mixture over crust and sprinkle remaining crust mixture over top of hot filing. Bake 1 hour at 350

Personal Notes:
Personal Notes:
We made this a lot when we were serving banquets to raise money to pay off our church debt.

 

 

 

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