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Apricot-Apple Crisp

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Apricot-Apple Crisp
  • Prep 15 min
  • Total 55 min
  • Servings 12
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Old-fashioned apple crisp with an apricot twist. Spoon up a warm bowl full of this comforting dessert, and top it with cinnamon ice cream.
Updated May 5, 2005

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To prevent your peeled apples from browning too fast, splash them with a little lemon juice.
  • tip 2
    If the apricots are very dry, cover them with boiling water; let stand for 3 minutes. Drain them before chopping.

Nutrition

355 Calories, 11 g Total Fat, 3 g Protein, 66 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
100
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
50 mg
Potassium
530 mg
Total Carbohydrate
66 g
Dietary Fiber
5 g
Protein
3 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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