Apricot Crisp Cake

Ingredients

• Vanilla ice cream - For serving
• Unsalted butter - 1/2 cup, cold and cubed
• Salt - 1/4 teaspoon
• Ground cinnamon - 1 teaspoon
• Brown sugar - 1/2 cup
• Rolled oats - 1 cup
• All - purpose flour - 1 cup
• Granulated sugar - 1/2 cup
• Lemon juice - 2 tablespoons
• Apricots - 4 cups, pitted and sliced

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a large bowl, combine the sliced apricots, lemon juice, and granulated sugar. Toss to coat the apricots evenly.
3. In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt.
4. Add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Spread the apricot mixture evenly in the greased baking dish.
6. Sprinkle the oat topping over the apricots, covering them completely.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apricots are tender.
8. Remove from the oven and let cool for a few minutes.
9. Serve warm with a scoop of vanilla ice cream on top.