APRICOT AND GINGER CRISP

FOR THE FRUIT FILLING:
1/3 cup firmly packed light brown sugar
3 tablespoons flour
1/4 cup peeled and grated ginger
1 teaspoon cinnamon
Grated zest of 1 lemon
2 1/2 pounds fresh apricots, (approximately 5 cups pitted and halved)
FOR THE TOPPING:
3/4 cup flour
2/3 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
6 tablespoons cold unsalted butter

Preheat oven to 375 degrees F.

In a medium bowl combine the light brown sugar, flour, ginger, cinnamon, and zest. Add the apricots, and toss gently until they are lightly coated. Set aside.

Combine all the topping ingredients except the butter in a medium bowl. Cut in the butter until the mixture resembles a coarse meal.

Place the apricots in an 8-by-10-inch baking dish, cover evenly with the topping.

Bake 20-30 minutes, or until the fruit is soft and the topping is crisp.

Serves 4
Source: Bradley Ogden's Breakfast, Lunch and Dinner by Bradley Ogden