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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Call it old-fashioned, comforting or mouthwateringall those descriptions fit this down-home dessert. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.Shirley Leister, West Chester, Pennsylvania Ingredients:
3/4 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 cup water |
3 cans (15-1/4 ounces each) apricot halves, drained |
1 tablespoon butter |
topping: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons cold butter |
1/2 cup milk |
Directions:
1. In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish.
2. For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean. Yield: 6 servings.
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