This is a super-easy to make desert that really allows the flavor and jammy texture of the Apricots.  You can also substitute Strawberries for half the ‘cots.

Preheat the oven to 375.

Pit and slice 1 lb. of unpeeled Apricots.  Toss in a bowl with 1 T. sugar and 1 T. wheat or rice flour.  Arrange in a 9″ pie pan or brownie pan.

Chop 1 C. almonds or walnuts (or a combination) in a chopper until they are partially pulverized but still have some nice chunks.  Toss with 1/2 C. brown sugar.  Cut 1 stick (8 oz) of very cold butter into small cubes, then use your fingers to combine into a loose crumbly batter with the nuts.  Spread the topping evenly over the apricots.

Bake until the topping is nicely browned and the edges of the crumble are bubbling.  Serve with vanilla ice cream.