| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups packed brown sugar |
| 1/4 | cup plus 2 tablespoons butter or margarine, softened |
| 2/3 | cup chopped macadamia nuts or Other nuts |
| 8 | medium tart cooking apples, sliced |
| 2 | cups chopped dried apricots (12 ounces) |
| Vanilla or cinnamon ice cream, if desired |
| 1. | Heat oven to 350ºF. Mix flour, sugar, butter and nuts. |
| 2. | Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top. |
| 3. | Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream. |
|
| To prevent your peeled apples from browning too fast, splash them with a little lemon juice. |
|
| If the apricots are very dry, cover them with boiling water; let stand for 3 minutes. Drain them before chopping. |
Nutrition Information:
355 ( 100 ); 11 g ( 4 g); 15 mg; 50 mg; 66 g ( 5 g); 3 g 36 %; 2 %; 4 %; 14 %