Apricot Crumble Enchiladas

Ingredients

• Vanilla ice cream - For serving
• Salt - 1/4 teaspoon
• All - purpose flour - 1/2 cup
• Rolled oats - 1/2 cup
• Brown sugar - 1/2 cup
• Butter - 4 tablespoons, melted
• Flour tortillas - 6
• Cinnamon - 1 teaspoon
• Sugar - 1/2 cup
• Apricots - 2 cups, sliced

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the sliced apricots, sugar, and cinnamon. Cook over medium heat until the apricots are soft and the mixture has thickened, about 10 minutes.
3. Place a spoonful of the apricot filling onto each flour tortilla and roll them up. Place the enchiladas in a greased baking dish.
4. In a separate bowl, combine the melted butter, brown sugar, rolled oats, all-purpose flour, and salt. Mix until crumbly.
5. Sprinkle the crumble mixture over the enchiladas.
6. Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the crumble topping is golden brown.
7. Serve the apricot crumble enchiladas warm, topped with a scoop of vanilla ice cream.