Apricot Crisp

Apricot Crisp

3 cans (15 1/4 ounces each) apricot
halves, drained
2 tbsp brown sugar
1/2 tsp ground ginger

Topping:
1/4 cup flour
3 tbsp brown sugar
3 tbsp quick-cooking oats
2 tbsp flaked coconut
1/4 cup cold butter, cubed

In a large bowl, combine the apricots, brown sugar, and ginger. Divide among the four greased 8-ounce baking dishes. In a small bowl, combine the flour, brown sugar, oats, and coconut. Cut in the butter until the moisture resembles coarse crumbs. Sprinkle over the apricots. Bake at 400 F for 15 minutes or until the filling is bubbly and the top is golden brown. Makes 4 servings