Fresh Apricot Crisp

The crispy filling gives the apricots such a flavor that you don't need to add much to them. If using supermarket apricots, cut each one into quarters, add 2 tablespoons of lemon juice, add 1/2 cup granulated sugar, and add a pinch of cinnamon, ginger, and nutmeg to the fruit before baking.
Preheat the oven to 350 degrees and brush an 8-by-8-inch baking dish with butter. Melt the butter and let it cool. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Add the oat flakes, raisins (if using) and pecans, then the melted butter.Mix apricots with lemon juice and granulated sugar and place on a baking dish. Squeeze out the filling in the form of shaggy pieces and sprinkle with apricots. Bake until bubbly, 40 to 50 minutes; cool for at least 30 minutes and serve with vanilla ice cream.Note: A nutritional analysis is provided for each serving.