Ingredients
3/4 cup sugar1 tablespoon cornstarch1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1 cup water3 cans (15-1/4 ounces each) apricot halves, drained1 tablespoon butterTOPPING:1 cup all-purpose flour1 tablespoon sugar1-1/2 teaspoons baking powder1/2 teaspoon salt3 tablespoons cold butter1/2 cup whole milk
Preparation
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish.
For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.
