Fresh Apricot Crisp

• FRESH APRICOT CRISP
• 8 c. sliced fresh apricots (about 3 lb.)
• 1/3 c. granulated sugar
• 1/4 c. apricot brandy or orange juice
• 1 tsp. fresh lemon juice
• 3 tbsp. plus 1/4 c. flour, divided
• 1 c. chopped walnuts, divided
• 1 c. rolled oats
• 1/4 c. brown sugar
• 1 tsp. cinnamon
• 1/3 c. butter, softened

1. Preheat oven to 375 degrees. Gently toss apricots in sugar, brandy and lemon juice. Sprinkle apricots with 3 tablespoons flour; gently toss.
2. Spread apricot mixture into a buttered 8 inch square pan. Set aside.
3. In food processor or blender, whirl 1/2 cup walnuts until fine; transfer to bowl. Add oats, brown sugar, cinnamon and remaining 1/4 cup flour. Use a pastry blender to cut butter into rolled oat mixture; mixture should be crumbly.
4. Add remaining 1/2 cup chopped walnuts. Sprinkle oat/walnut topping over apricots. Bake about 20 minutes, until apricots are tender and topping is golden brown. Serve warm.

apricot crisp, fresh apricots, sugar, apricot brandy, lemon juice, flour, walnuts, rolled oats, brown sugar, cinnamon, butter

Taken from www.epicurious.com/recipes/member/views/fresh-apricot-crisp-1275033 (may not work)