Apricot Cobbler with Strudel Topping Recipe

From Dorothy McNett's Recipe Book.

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Apricot Cobbler with Strudel Topping

This recipe is compliments of Norma Martinetti of Hollister. She baked this for the Apricot Summit which was held at Dorothy McNett's Place in July, 2003.

6 cups fresh sliced apricots
3/4 cup sugar
2 tablespons flour
pinch of nutmeg
pinch of salt

Topping:
4 Svenhards or Endemans butterhorns crumbled
1/3 cup sugar
4 tablespoons butter

Preheat oven to 350 degrees. Combine apricots, sugar, flour, nutmeg and salt in large bowl. Place in a buttered 9 by 13 inch pan. Bake 35-40 minutes until bubbly and glazed. Remove from oven and add topping. To make topping: crumble the butterhorns with the sugar and butter. Place on hot cobbler and brown several minutes.

Recipe created 2003-07-17.

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