Ingredients:

  • 2 lbs fresh apricots, pitted and quartered
  • 0.75 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup old fashioned rolled oats
  • 0.5 cup granulated sugar
  • 1 tbsp granulated sugar for sprinkling
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup boiling water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x9 inch or 2 quart baking dish, toss the quartered apricots with 3/4 cup sugar, cornstarch, lemon juice, cinnamon, and vanilla. Spread in an even layer.
  3. In a large mixing bowl, whisk together the flour, oats, 1/2 cup sugar, baking powder, and salt.
  4. Using a pastry cutter or two forks, work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Pour the boiling water over the flour and butter mixture. Stir quickly until just combined into a wet, sticky dough.
  6. Drop spoonfuls of the dough over the fruit filling. Sprinkle the remaining 1 tablespoon of sugar over the top of the dough.
  7. Bake for 45 minutes, or until the fruit is bubbling and the topping is golden brown and firm to the touch.