3 cans (15 ounces each) reduced-sugar apricot halves, drained
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons quick-cooking oats
2 tablespoons flaked coconut
1/4 cup cold butter, cubed
Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes.
In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots.
Bake 15 minutes or until filling is bubbly and top is golden brown. Yield: 4 servings.
Editor’s Note: Crisp may be baked in a greased 8-in. square baking dish for 23-25 minutes.
Recipe found here: Apricot Crisp