Alice'S Apricot Cobler

• 6 c fresh apricots
• 1 cup sugar
• 3/4 c flour
• 1/2 t almond extract
• 1/2 t vanilla extract
• 1 stick melted margarine
• A few raspberries
• 1 1/2 c flour
• 1/2 c Crisco

1. Cook the apricot mixture on top of the stove, gently stirring until bubbly and then for another 10 minutes or so. Pour mixture into a bake-proof pan, if this one isn't.
2. Sprinkle 1 c fresh raspberries over the top.
3. Cut shortening into flour with pastry cutter or two knives.
4. 6 T ice water - Mix quickly and gently into flour/Crisco mixture until you can form a ball of dough. Chill an hour or so, and roll out.
5. Slice dough into strips. Poke a few little pieces of dough down into the apricot mixture.
6. Make a lattice on top of the apricot mixture with the pastry strips. Brush pastry lightly with melted margarine and sprinkle heavily with sugar.
7. Bake at 350u0b0 (325u0b0 if glass or black pan) until crust is lightly browned, about an hour.
8. Serve with vanilla ice cream.

fresh apricots, sugar, flour, almond, vanilla, margarine, raspberries, flour, crisco

Taken from www.epicurious.com/recipes/member/views/alices-apricot-cobler-50047112 (may not work)