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Apricot Raspberry Crumble

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Member since 2007

Serves | Prep Time 30 | Cook Time 45


3 cups chopped apricots
1 pint raspberries
2/3 cup sugar
1 tsp. cinnamon
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup oats (old fashioned)
1 tsp. cinnamon
chopped nuts (any kind will do, chopped fine)

Arrange apricots and raspberries evenly in the bottom of a 13 x 9-inch glass pan. Sprinkle with sugar and cinnamon. Set aside.

In a small bowl, combine softenend butter, brown and white sugars, oats, cinnamon and chopped nuts.

When the topping is crumbly, sprinkle evenly over the top of the fruit.

Bake at 350 degrees F for 45 minutes to an hour. Start checking at 45 minutes. The fruit should be bubbling and the top should look like a soft cookie, but should not be too brown. If the topping is getting too brown but the fruit is not boiling, cover with aluminum foil and continue to cook until the fruit bubbles.

Let cool for a 1/2 hour or more (because boiling fruit is like molten lava and will take the roof of your mouth clean off if you aren't careful) and serve with good vanilla bean ice cream. Or any vanilla ice cream on sale. Cause $7.99 is way too much to spend on a half gallon of ice cream, no matter how good it is!

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