Apricot Crisp

5 cups unpeeled, pitted and halved apricots (about 17)
1/4 cup sugar
1 tablespoon orange juice
1 teaspoon grated orange zest

Topping:

1/2 cup all-purpose flour
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup chopped pecans or slivered almonds
2/3 cup quick-cooking oats
1/3 cup packed dark brown sugar
1/3 cup butter

Mix the fruit, sugar, orange juice and zest and place onto a buttered 8x8 baking dish.

Combine the topping ingredients well making chunks using your fingertips. Sprinkle over the fruit.

Bake at 350 for 35-40 minutes.

Serve warm with vanilla ice cream.

Makes 6 servings