Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
636
Calories
14g
Protein
13g
Fat
115g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 kilo (2 1/4 pounds) apricots (approximate)
- 1 1/4 cups all-purpose flour
- 1 1/4 cups sugar
- 185 grams (6 ounces) butter
- pinch ground cloves
- 8one teaspoon ground cinnamon=
- =
Directions
1
Preheat oven to 375°F.
2
Slice apricots in half and discard stone.
3
Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
4
Place flour, sugar, butter, cloves and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
5
Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.
6
Serves: 4 - 6
Recipe sourced from
fandom