Navajo Style Apricot Crisp Screenshot from America's Heartland Season 6 Episode 07
Ingredients
 7 cups apricots, cleaned, halved and pitted
 1 cup sugar
 ¼ cup flour
 2 tbsp fresh lemon juice
Topping
 1 cup flour
  cup cornmeal
  cup sugar
 1 tsp salt
  cup very cold butter cut into small pieces
 ½ cup toasted pine nuts
Directions
1

Preheat oven to 375 and butter an 8x10 baking pan.

Filling
2

In a medium bowl, combine apricots, sugar, ½ cup flour, and lemon juice. Spread mixture evenly in baking dish and set aside.

Topping
3

In a medium bowl, mix together first 4 topping ingredients. Using a pastry blender, work butter into dry ingredients to form small crumbs.

4

Cover fruit evenly with topping. Bake until fruit is bubbling and tender and topping is golden, about 45 minutes.

Ingredients

 7 cups apricots, cleaned, halved and pitted
 1 cup sugar
 ¼ cup flour
 2 tbsp fresh lemon juice
Topping
 1 cup flour
  cup cornmeal
  cup sugar
 1 tsp salt
  cup very cold butter cut into small pieces
 ½ cup toasted pine nuts

Directions

1

Preheat oven to 375 and butter an 8x10 baking pan.

Filling
2

In a medium bowl, combine apricots, sugar, ½ cup flour, and lemon juice. Spread mixture evenly in baking dish and set aside.

Topping
3

In a medium bowl, mix together first 4 topping ingredients. Using a pastry blender, work butter into dry ingredients to form small crumbs.

4

Cover fruit evenly with topping. Bake until fruit is bubbling and tender and topping is golden, about 45 minutes.

Navajo Style Apricot Crisp
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