1 batch Basic Buttermilk Dough
10 to 12 fresh apricots, sliced (or use 6 to 8 peeled peaches, sliced)
Sugar to taste, ¼ to ½ cup
2/3 cup crisp topping
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish, or equivalent.
2. Spread the dough evenly in the dish. Layer the apricots in rows along the top, overlapping slightly. Sprinkle with sugar, cover the fruit and cake with the crisp topping.
3. Bake 25 to 35 minutes or until cake is lightly browned on the edges and the crisp is browned on top.
4. Serve warm or room temperature with whipped cream, thickened yogurt, or good apricot jam thinned with a bit of lemon juice.
From Anna Herman