A bumper crop of apricots has graced our trees this year. We’ve made homemade apricot jam, muffins and cobbler and we are freezing bags of apricots for the rest of the year.

Filling Ingredients:

3 ½ cups apricots, diced
¼ cup sweetener of your choice
1 teaspoon almond extract

Topping Ingredients:

2 cups of Dr. Grandma’s Muffins Your Way
with 1/4 cup olive oil
2 extra large eggs, ¼ cup egg substitute
¾ cup water
½ cup chopped almonds

Directions:

Preheat oven to 350 degrees F. Mix filling ingredients together; then pour into an 8 X 8 inch baking dish. Whisk the oil eggs and water together. Mix the egg mixture with the packet of muffin mix. Do not over mix – mix until the mix is moist. Sprinkle the nuts on top. Bake for 30 minutes or until the apricot mixture is hot and bubbly and the topping golden brown.

First the diced fresh apricots

Mix the dry muffin mix with egg and water.

Sprinkle the nuts over the muffin mixture.

Bake and serve warm or cool.