8 tb Unsalted butter, cut in
-small pieces 4 c Pitted apricot halves
Juice of 1 lemon 2 To 8 tablespoons granulated
-sugar, to taste 1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt 1 ts Ground cinnamon
Softly whipped cream, -creme fraiche or vanilla -ice cream This is a dessert from one of the good ol’ San Francisco eateries. Adapted from “A Taste of San Francisco”, Doubleday, 1990. Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter. Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish. Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit. Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream, creme fraiche or ice cream. Makes 4 to 6 servings. San Mateo Times, 2/5/91. Posted by Stephen Ceideburg; February 14 1991.