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Nutty Apricot Crisp


  • 1 (29 ounce) can apricots, with syrup
  • 1 (18.25 ounce) box yellow cake mix
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup chopped pecans
  • 1 cup flaked coconut


  1. Heat oven to 325 degrees F.
  2. In a well-buttered 13 x 9-inch pan, layer ingredients in order given.
  3. Cut apricot halves in 2 or 3 pieces; pour pieces and syrup into buttered pan, and sprinkle cake mix over apricots.
  4. Slice butter or margarine evenly over all.
  5. Sprinkle with pecans and coconut.
  6. Bake for 55 to 60 minutes. If it begins to brown too fast, cover with aluminum foil the last 30 minutes.
  7. Serve warm or cool with whipped cream or ice cream.

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