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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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400 - Apricot Crisp

(Shirley McNevich)

1 - 30oz. can apricot halves (drained--reserve 2 TBSP of the syrup)
1 3/4 cups Kellogg's Rice Krispies (place in Ziploc bag and crush them with rolling pin--should measure as 1 cup after they're crushed)
1/3 cup flour
1/4 tsp. salt
1/2 cup firmly packed Domino's dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter (softened)

Grease a casserole dish. Cut each apricot halve in half and place them in the casserole--add the reserved syrup to the apricot pieces. In a separate bowl, add all other ingredients and mix them with a spoon and then continue mixing with your hands. Sprinkle the crumb mixture over the top of the apricots. Bake at 350 degrees for 30 minutes or until crumb topping is brown. Serve warm with vanilla ice cream.

 

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