3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
Filling: In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.
Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat.
Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.
Topping: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
Stir in milk just until moistened. Spoon over hot apricot mixture.
Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.
Yield: 6 servings