Apricot Crisp

1. Preheat oven to 375°F.

2. Slice apricots in half and discard stone.

3. Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.

4. Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.

5. Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

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Nutrient	Quantity
Total fats	164.7496 g
Protein	45.2968 g
Carbohydrates	350.3465 g
Energy	2950.1634 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.4922 g
Water	308.0488 g
Aspartic acid	4.8449 g
Calcium, Ca	1029.5058 mg
Lutein + zeaxanthin	310.3875 g
Fiber, total dietary	28.1469 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	3815.3841 g
Niacin	15.5338 mg
Vitamin A, RAE	341.6145 g
Fatty acids, total trans-polyenoic	0.0001 g
Arginine	6.1471 g
Riboflavin	1.2967 mg
Fatty acids, total trans-polyenoic 22:4	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0008 g
Fatty acids, total saturated 20:1	0.3705 g
Glutamic acid	9.5567 g
Sodium, Na	179.2806 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3811 g
Total lipid (fat)	164.7496 g
Manganese, Mn	3.8031 mg
Fructose	3.2796 g
Proline	2.1966 g
Fatty acids, total saturated 16:0	13.6361 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0034 g
Sucrose	270.9264 g
Choline, total	10.0321 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0001 g
Fatty acids, total polyunsaturated 18:1 t	0.0003 g
Sugars, total	282.6824 g
Serine	2.492 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	5.6806 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.527 mg
Selenium, Se	0.3582 g
Ash	14.3994 g
Fatty acids, total saturated 18:1 undifferentiated	53.2847 g
Pantothenic acid	2.4117 mg
Phenylalanine	2.3227 g
Copper, Cu	3.9653 mg
Betaine	0.0018 mg
Thiamin	3.0148 mg
Methionine	1.3546 g
Iron, Fe	8.02 mg
Carbohydrate, by difference	350.3465 g
Phosphorus, P	1788.6325 mg
Folate, total	253.6843 g
Alanine	2.3491 g
Valine	2.421 g
Fatty acids, total saturated 18:2 undifferentiated	75.9462 g
Glycine	2.9069 g
Carotene, alpha	66.2625 g
Glucose (dextrose)	8.2669 g
Fatty acids, total saturated 14:0	0.2725 g
Zinc, Zn	11.3091 mg
Isoleucine	1.8806 g
Maltose	0.2092 g
Fatty acids, total polyunsaturated	82.4887 g
Leucine	3.3626 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0001 g
Vitamin A, IU	6869.091 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	253.6843 g
Tryptophan	0.9368 g
Vitamin C, total ascorbic acid	34.9015 mg
Phytosterols	159.0885 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.001 g
Fatty acids, total saturated 20:0	0.0003 g
Tyrosine	1.7932 g
Vitamin K (phylloquinone)	19.8698 g
Fatty acids, total saturated	20.3052 g
Histidine	1.2828 g
Fatty acids, total monounsaturated	54.1338 g
Threonine	1.8402 g
Folate, food	253.6843 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0006 g
Cryptoxanthin, beta	362.8352 g
Vitamin E (alpha-tocopherol)	3.3335 mg
Fatty acids, total trans	0.0003 g
Fatty acids, total trans-monoenoic	0.0003 g
Magnesium, Mg	258.2791 mg
Lysine	1.6338 g
Potassium, K	1918.1771 mg
Cystine	0.8271 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.25 cups	1007.475	251.995	0
Butter	8 ounces	1292.76	59.3989	108.864
Cinnamon	1 teaspoon	0	0	0
Cardamom	1 pinch	0.3888	0.0856	0.0084
Clove	1 pinch	0.3596	0.086	0.0171
walnut	0.25 cup	481.78	0	54.5
purpose flour	1.25 1/4	0	0	0
apricot	2.25	167.4	38.781	1.3601