Total Calories: 482
1. Preheat the oven to 350°F. Place an oven rack in the center of the oven. Butter a 9-by-13-inch baking dish.
2. To make the topping: In a bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves, and salt. Add the pecans, rolled oats, granulated sugar, brown sugar, and butter. Rub together all the ingredients between your fingertips until they are evenly distributed and the mixture is crumbly and resembles coarse bread crumbs. Set aside.
3. Put the apples in a bowl and toss immediately with the lemon juice, dried cherries, and apricots. Be sure to coat the apples evenly with the lemon juice. Spoon the filling into the prepared dish and sprinkle the topping evenly over the fruit, pressing down lightly and leaving about 1/4 inch between the topping and the rim of the dish.
4. Bake for 40 to 50 minutes, or until the topping is golden brown and bubbling. Cover with aluminum foil if the crust begins to over brown. Remove from the oven and let cool for 15 minutes before serving.
NOTE: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 8 to 10 minutes for pecans.
TO MAKE AHEAD: Let cool completely, wrap tightly, and refrigerate for up to 3 days.
TO REHEAT: Reheat, tented with foil, in a preheated 350°F oven for about 15 to 20 minutes.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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