Apricot Phyllo Crisp

For the apricots

• 3/4 cup sliced almonds
  
• 3 tablespoons butter
  
• 3 tablespoons honey
  
• 4 tablespoons granulated sugar
  
• 2 to 2 1/2 pounds apricots, pitted and sliced into 1/3 inch wedges
  
• 1 tablespoon cornstarch
  
• 1 teaspoon almond extract
  

1. Place the sliced almonds in a large dry saute pan and over medium heat gently toast them. Remove from the pan.
2. In the same pan melt the butter along with the honey and sugar. Add all but 3 tablespoons of the toasted almonds. (Reserved almonds will be for sprinkling over the finished Crisp)
3. Gently stir in the sliced apricots and sprinkle the cornstarch over again gently stirring over the heat for about one minute. Off the heat, stir in the almond extract and pour the mixture into a 10x10 inch baking pan or a 10 inch round baking dish with sides about 2 inches.

For the crisp phyllo topping

• 8 ounces phyllo dough, thawed overnight in the fridge if purchased frozen. (1/2 package)
  
• 4 tablespoons clarified butter, melted
  
• 2 tablespoons granulated sugar
  
• The prepared apricot mixture
  
• The 3 tablespoons of reserved toasted almonds
  
• Confectioners sugar for dusting (Optional)
  

1. Pre heat your oven to 350F. Open your package of phyllo but don't unroll it. Lay the roll on a cutting board and with a sharp knife cut the roll into 1/2 inch pieces.
2. Toss the pieces of phyllo around to open the rolls and then pour the butter over and sprinkle with the sugar. Toss again so that the phyllo is somewhat all coated with butter and sugar.
3. Top the prepared apricot mixture with the tangled phyllo and bake for 30 to 35 minutes until the top is lightly browned and the apricots are bubbly. Out of the oven, sprinkle with the remaining almonds. Let rest about 10 minutes before serving. Dust each serving with confectioners sugar if desired.