APRICOT CRISP

4 firm-ripe apricots 4 tbs. packed light brown sugar 3 tbs. cold unsalted butter 3 tbs. all-purpose flour 3 tbs. old-fashioned rolled oats 1/4 tsp. salt 1/8 tsp. cinnamon Preheat oven to 425 F. Pit apricots and cut into ½" thick wedges. In a bowl, toss apricots with 1 tbs. brown sugar. Divide apricots between (2) 1-cup ramekins or gratin dishes. Cut butter into small pieces and in a large bowl with your fingertips or a pastry blender blend into flour until mixture resembles coarse meal. Stir in remaining 3 tbs. brown sugar, oats, salt, and cinnamon. Mound oat mixture on top of apricots and bake in middle of oven until topping is golden and apricots are tender, about 25 minutes. Serves 2.