APRICOT CRISP

Ingredients

32 oz canned apricots

1 cups quick oats

¾ cups wholemeal flour

½ cup unsweetened coconut

½ cup wheat germ

½ cup soft brown sugar

6 Tbsp canola oil

Directions:

Drain (but save the juice from) 32 oz canned apricots and place in baking dish.

Add back enough juice to fill around ½ “ in base of dish, around the fruit pieces.

Crisp Topping:

Combine all dry ingredients in a large bowl and mix well.

Make a well in the center and pour in oil.

Mix thoroughly so consistency of moist breadcrumbs.

Spread over fruit.

Bake 350 oF for 40 minutes or until topping is crisp and slightly brown.

Serve with yogurt, custard or ice-cream.