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Pineapple Apricot Crisp
Mary Zachow, Neillsville

2 cans (20 oz. each) chunk pineapple, drained (reserve 1 cup of juice)
20 dried apricots, sliced into strips
1-1/2 tsp. cornstarch
1 tsp. cinnamon
Topping:
1/2 cup margarine or butter
1/2 cup brown sugar
3/4 cup flour
3/4 cup oatmeal
1/2 tsp. baking soda
1/2 tsp. baking powder
Pecans, chopped


Place fruit in a 7-x11-inch baking dish. Stir in reserved 1 cup pineapple juice, cornstarch, and cinnamon. Set aside. Combine topping ingredients (except pecans) with a pastry blender until crumbly. Sprinkle over fruit mixture and top with chopped pecans. Bake at 350 degrees for 25–30 minutes until lightly browned.

 


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