Ingredients

• 3 (15.5 ounce) cans apricot halves, drained
• 1 cup flour
• ½ cup sugar
• 1/3 cup ground almonds
• ½ cup cold butter
• 1 pinch salt
• 1 tablespoon flour
• 2 teaspoons vanilla

Directions

1.Preheat oven to 375ºF.

2.Drain apricot halves and set aside.

3.Combine the sugar and flour. Cut butter into small cubes.

4.Add butter to sugar/flour mixture using a mixer (or by hand using a pastry blender), blending to a granule-like texture.

5.In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well.

6.In a separate bowl, combine the apricots with a tablespoon of flour and 2 teaspoons of vanilla. Mix until fruit is well coated.

7.Spoon fruit into a 1½-quart casserole dish (or an 8” deep soufflé dish) and pour crisp topping mixture on top. Pat down firmly.

8.Bake for approximately 30 minutes or until the top is lightly golden brown.

Source

• Apricots, Canned by the US Department of Agriculture, public domain government resource — original source of recipe