Ingredients
3
cans (15 oz each) apricot halves in extra-light syrup, well drained
3/4
cup sugar
3
tablespoons butter, melted
1 1/2
teaspoons almond extract
1/2
cup sliced almonds
1
cup plus 3 tablespoons Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
3/4
cup 1% low-fat milk
Preparation
Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
In casserole, stir together apricots, 1/4 cup of the sugar, half of the melted butter and the almond extract. Sprinkle with 1/4 cup of the almonds.
In medium bowl, mix flour, baking powder, salt, milk, 2 tablespoons almonds, and remaining melted butter and 1/2 cup sugar with whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
Bake 40 minutes or until top is lightly browned. Serve warm.
