TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 can (8-3/4 ounces) apricot halves, drained
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 teaspoons cold butter
  • Vanilla ice cream, optional

Nutritional Facts

1 piece: 297 calories, 8g fat (5g saturated fat), 20mg cholesterol, 91mg sodium, 56g carbohydrate (45g sugars, 3g fiber), 2g protein


  1. Arrange apricot halves in a greased 5-in. round baking dish. In a bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter until mixture is crumbly; sprinkle over top. Bake, uncovered, at 375° for 20 minutes until golden brown. Serve warm with vanilla ice cream if desired. Yield: 2 servings.
Originally published as Apricot Crisp in Cooking for One or Two Cookbook 2003, p300

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