APRICOT AND ALMOND CRISP

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker interior with nonstick cooking spray.

To make the topping:  Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl.  Using a fork, cut in the butter until mixture resembles coarse crumbs.  Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl.  Add the apricots and almond extract; toss to coat.  Transfer apricot mixture to slow cooker.  Sprinkle with the topping; lightly spray with nonstick spray.  Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4