Apricot Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Apricot Cobbler

As submitted by Norma Martinetti of Hollister and devoured by all of the employees of Dorothy McNett's Place.

5-6 cup sliced fresh apricots
3/4 to 1 cup sugar
3 tablespoons fresh lemon juice
1 tablespoon butter
1 1/2 tablespoons flour
pinch nutmeg

topping:
3 breakfast rolls or 3 bear claws, crumbled
3 tablespoons butter
1/4 cup sugar
dash of nutmeg

Preheat oven to 350 degrees. Combine first grouping of ingredients in a very large bowl to blend, place in 8 by 8 by 2 inch baking dish and bake 40 minutes until nice and bubbly. Remove from oven. Mix the topping ingredients together and place on top of hot cobbler. Place under broiler until brown, about 4-5 minutes. Serve warm.

Recipe created 2001-07-11.

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