Serves: 12
Total Calories: 121
1. In 2-quart saucepan, simmer apricots in the 1 1/4 cups water, uncovered, about 20 minutes or until tender. Puree apricots, liquid and the 2 tablespoons sugar in electric blender or food processor. Set aside.
2. While apricots are simmering, in large mixing bowl, combine flour, the 1/2 cup sugar, salt and cinnamon. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in KELLOGG'S ALL-BRAN cereal. Add the 3 tablespoons water, mixing well. Mixture will be crumbly. Set aside 1 cup of mixture for topping. With the back of spoon, press remaining mixture firmly in bottom of ungreased 9 x 9 x 2-inch baking pan. Spread pureed apricots evenly over cereal mixture in pan. Sprinkle with reserved topping, pressing slightly.
3. Bake at 350°F about 35 minutes or until lightly browned. Cool completely. Cut into 2 1/2 x 2-inch bars to serve.
This Apricot Crumble recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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