1 can (approx. 16 ounces) apricot halves, drained (2 cans) (reserve 3T of the juice)
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup sugar
1/2 cup melted butter or margarine
1 tablespoon milk
1/4 cup apricot preserves
PREPARATION
Grease an 8-inch square baking pan. Sift flour and spices into a bowl; stir in sugar. Add melted butter or margarine; mix together with a pastry cutter or fork. Set aside about one-quarter of the crumb mixture for topping. Stir the 1 tablespoon milk (or 2t reserved juice and 1t water) into remaining mixture; press into the pan. Prick all over with a fork. Mix together apricot preserves with 2T reserved juice. Smooth apricot preserve mixture over bottom layer crust Arrange drained apricot halves over first layer; crumble remaining crumb mixture over the apricots. Bake at 375° for 45 minutes, or until topping is browned. Serve warm with ice cream or whipped topping.
southernfood.about.com
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