Apricot Crumble Squares

We've all been under the weather here and haven't really been cooking anything new.  I've got a few recipes though that I've been meaning to post.

Apricot Crumble Squares


























Ingredients:

Apricot pie filling (recipe below)
2 cups flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1/2 sugar
1/2 cup melted butter
1 tbsp milk

Directions:

Preheat your oven to 375.
Grease an 8-inch square baking pan.  Sift flour and spices into a bowl then stir in sugar.
Add melted butter.  Mix together with a fork.  Set aside about 1/4 of the crumb mixture for the top.  Stir the milk into the remaining 3/4 of the mixture.  Press into the pan.  Prick all over with a fork.  Pour the pie filling over the first layer.  Crumble the remaining crumb mixture over the pie filling.  Bake at 375 for 45 minutes or until the topping is browned.  Serve warm with ice cream or whipped topping.



Apricot Pie Filling

Ingredients:

2 1/2 cups apricots
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 cup water
5/8 cup sugar
1/8 cup cornstarch
1 tbsp lemon juice

Directions:

Peel, quarter, and remove pits from the apricots.  Combine the water, spices, sugar, lemon juice, and cornstarch in a medium pan and bring to a boil, stirring continuously.  Add fruit and bring to a simmer, cooking for about 5 minutes, stirring continuously.



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