Fruit salad crisp

Yield: 6 Servings

Measure Ingredient
1 \N Jar (26-oz) fruit salad; drained
2 cups Apricot halves; drained
¼ teaspoon Nutmeg
½ cup Flour
½ cup Brown sugar
¼ teaspoon Salt
¼ cup Butter
½ cup Chopped nuts
1 pack (8-oz) cream cheese

Combine fruit salad, apricots and nutmeg in a 10x6 baking dish. Blend flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs.

Stir in nuts and sprinkle over fruit. Bake at 450 for 15-20 minutes. Whip cream cheese and spread on top. MRS STEWART SANDERS (CILE)


From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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