"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
1/2 c. Margarine 1 c. Brown Sugar 11/2 c. sifted Flour 3/4 tsp. Salt 1/2 tsp Baking Soda 3/4 c. Quick-cooking Oatmeal 3/4 c. chopped Pecans 1 pt. Apricots, frozen with light sugar
Combine the first six ingredients to makee crumb mixture. Stir in pecans. Spread half of the mixture in greased 12 x 8 inch pan. Spoon fruit over crumbs. Top with remaining crumbs. Bake at 350ºF for 30-35 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.