Apricot Kuchen

1 cup milk
1/2 cup margarine
3/4 cup sugar, divided
1 tsp salt
1 pkg dry active yeast(1/4 oz)
1 egg
3 cups flour
2 cans (15 1/4 oz EACH) apricot halves, drained
1/4 cup butter, cut into pieces

In pot over medium heat, combine milk, margarine, 1/2 cup sugar and salt. Heat until margarine melts. Transfer to bowl; stir in yeast, egg and 2 1/2 cups flour until sticky dough forms. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 1/2 hours. Preheat oven to 350ºF.Coat 13x9x2 inch baking dish with cooking spray. Spread dough evenly in pan. Cover; let rise in warm place until doubled, about 30 minutes. Arrange 4 rows of apricots cut side down over dough. In bowl, combine remaining flour and sugar. With fork stir in butter until crumbly. With fingers press mixture together to form large crumbs. Sprinkle evenly over apricots and dough. Bake 35-45 minutes or until lightly golden. Let cool 10 minutes before cutting. Makes 12 servings.