Apricot Casserole

I’ve been making a lot of recipes from one of my favorite cookbooks, “Tidewater on the Half Shell“.  I’m not a huge dessert fan, but this recipe is one of my favorites.Apricot Casserole


  • 02 – 16 oz. cans apricot halves in extra light syrup, drained
  • 15 Ritz crackers
  • 3/4 C brown sugar
  • 1/2 tsp. cinnamon
  • 06 Tbsp. butter, melted


Preheat the oven to 350 degrees.
Layer half of the apricots in a 01 quart casserole.
Mix crackers, sugar and cinnamon.
Spread half of the mixture over apricots.
Place the rest of the apricots in casserole.
Spread remaining cracker mixture over top.
Pour melted butter over casserole.
Bake at 350 degrees for 30 minutes.

I like to top this casserole with some vanilla ice-cream and a little of the casserole sauce on top.

Apricot Casserole with Vanilla Icecream



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