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Prep Time: 11 Minutes Cook Time: 40 Minutes |
Ready In: 51 Minutes Servings: 10 |
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Almonds and a sweet batter turn canned fruit into a decadent dessert. Ingredients:
3 (15-ounce) cans apricot halves in extralight syrup, well drained |
1/4 cup sugar |
3 tablespoons light stick butter, melted and divided |
1 1/2 teaspoons almond extract |
cooking spray |
1/2 cup sliced almonds, divided |
1 cup plus 3 tablespoons all-purpose flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup 1% low-fat milk |
Directions:
1. Preheat oven to 375°.
2. Gently combine apricot halves, 1/4 cup sugar, 1 1/2 tablespoons melted butter, and extract in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with 1/4 cup almonds.
3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup plus 3 tablespoons flour, remaining 1 1/2 tablespoons melted butter, 2 tablespoons almonds, 1/2 cup sugar, and next 3 ingredients in a medium bowl, stirring with a whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
4. Bake at 375° for 40 minutes or until top is lightly browned.
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