Recipe - Fruit Salad Crisp

1 Jar (26oz) fruit salad;
drained
2 cup Apricot halves; drained
One fourth teaspoon Nutmeg
One half cup Flour
One half cup Brown sugar
One fourth teaspoon Salt
One fourth cup Butter
One half cup Chopped nuts
1 pack (8oz) cream cheese

Combine fruit salad, apricots and nutmeg in a 10x6 baking dish. Blend
flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs.
Stir in nuts and sprinkle over fruit. Bake at 450 for 1520 minutes. Whip
cream cheese and spread on top.

MRS STEWART SANDERS (CILE)

PINE BLUFF, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.