|Fresh Apricot Crisp
4 cups pitted Mount Lassen Farms apricots, coarsely chopped
2 tblsp lemon juice
2 cups rolled oats
1/4 cup sugar or other sweetener
1/4 cup margarine
2 tblsp water
1 Preheat oven to 350°. Toss the chopped apricots with lemon juice and set aside.
2 Combine rolled oats, sugar, or margarine and mix thoroughly. Remove 1 cup and set aside. Add water to the remainder and mix until crumbly.
3 Spray a 9-inch square baking pan lightly with a nonstick spray. Pat oat mixture into pan. Spread apricots evenly over this, and top with the reserved crumb mixture. Bake for 35 to 40 minutes,
until top crust is lightly browned.