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Navajo Style Apricot Crisp [Watch Video]

7 cups apricots, cleaned, halved and pitted
1 cup sugar
1/4 cup flour
2 tablespoons fresh lemon juice
1 cup flour
2/3 cup cornmeal
2/3 cup sugar
1 teaspoon salt
2/3 cup very cold butter cut into small pieces
1/2 cup toasted pine nuts

Preheat oven to 375 and butter an 8x10 baking pan.
Filling: In a medium bowl, combine apricots, sugar, 1/2 cup flour, and lemon juice. Spread mixture evenly in baking dish and set aside.
Topping: In a medium bowl, mix together first 4 topping ingredients. Using a pastry blender, work butter into dry ingredients to form small crumbs.
Cover fruit evenly with topping. Bake until fruit is bubbling and tender and topping is golden, about 45 minutes.

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