Comfort food on a dark and rainy day.

Topping Ingredients:

• 1 c flour
• 1 c old fashion rolled oats
• 1 c brown sugar
• 1/8 tsp salt
• ¾ c butter, melted

Topping Directions:

Blend flour, brown sugar, salt, oats and butter until mixture resembles coarse meal.

Filling Ingredients:

• 1 orange grated zest and juice of
• 1 ½ c dried apricots (7.5 ounces), coarsely chopped (use scissors)
• 1/3 c brandy
• ½ c granulated sugar
• 1 tsp ground cinnamon
  6 large Granny Smith apples peeled, quartered and sliced thin crosswise

Filling Directions:

1. Preheat oven to 375 degrees°.
2. In a small bowl, soak the apricots in brandy and orange juice for 5 minutes.
3. In a buttered 9×13 inch glass baking dish, toss together apples, apricots, brandy/orange juice, orange zest, sugar, and cinnamon
4. Spread evenly in pan.
5. Sprinkle oat mixture evenly over top.
6. Pat topping down gently.
7. Bake for 30-35 minutes, or until apples are tender and topping is browned. It may take longer depending on the apples.
8. Serve with Brandy Mascarpone on top

Serves: 10 -12

Source: Get Off Your Butt and Bake. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich

Brandy Mascarpone

Ingredients:

• 1 lb mascarpone cheese
• ¼ c cream
• ¼ c sugar
• ¼ c Brandy
• 1 Tab lemon juice

Directions:
Whisk together.

Serves: 1 ½ cups

Source: Sunset Magazine, November 2013