Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Apricot and Cherry Crisp
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- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 6 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 38 mg
- Sodium
- 299 mg
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 451
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 6 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 38 mg
- Sodium
- 299 mg
Ingredients
For the filling:
For the topping:
Directions
- Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
