Fresh Apricot Crisp
- 4 cups pitted apricots, coarsely chopped
- 2 Tbsp. lemon juice
- 2 cups rolled oats
- 1/4 cup sugar or other sweetener
- 1/4 cup Spectrum Naturals Spread or margarine
- 2 Tbsp. water
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Preheat the oven to 350°F. Toss the chopped apricots with the lemon juice and set aside. Combine the rolled oats, sugar, and Spectrum Naturals Spread (see note below) and mix thoroughly. Remove 1 cup and set aside. Add the water to the remainder and mix until crumbly.
Spray a 9-inch square baking pan lightly with a nonstick spray. Pat the oat mixture into the pan. Spread the apricots evenly over this and top with the reserved crumb mixture. Bake for 35 to 40 minutes, until the top crust is lightly browned.
Note: Spectrum Naturals Spread is like margarine in flavor and consistency but is made without hydrogenated fats. Makes 8 servings | 
