"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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