Airy baked apricot casserole

Name: Airy baked apricot casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 800 g Apricots; 225 g + 2 tablespoons Flour; 2 str. Tsp Baking Powder; 75 g soft butter; 75 g Sugar; 2 Eggs (Gr. M); 100 g Double cream cheese; 1 TABLESPOON Lemon juice; 4 TABLESPOONS Milk; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Bergfest! As a reward, there's something sweet today. The delicious apricot casserole also tastes great with peaches, reindeer loden or mirabelle plums. Important: They should be ripe and juicy.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

800 g Apricots
225 g + 2 tablespoons Flour
2 str. Tsp Baking Powder
75 g soft butter
75 g Sugar
2 Eggs (Gr. M)
100 g Double cream cheese
1 TABLESPOON Lemon juice
4 TABLESPOONS Milk
7-10 Tbsp Fat and flour

Directions

1
Wash, halve and stone the apricots. Mix 225 g flour and baking powder. Mix butter and sugar with the whisk of the mixer until light creamy. Stir in the eggs one by one. Stir in cream cheese, flour mixture, lemon juice and milk. Dust the apricots with 2 tbsp. flour and fold carefully into the dough.
2
Pour the mixture into a greased casserole dish (approx. 22 cm Ø), dust with flour. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 50 minutes.