Apricot Crumble Enchiladas

Ingredients

• Fresh apricots (2 cups, pitted and sliced)
• Sugar (1/2 cup)
• Cinnamon (1 teaspoon)
• Flour tortillas (8 small-sized)
• Butter (1/2 cup, melted)
• Brown sugar (1/2 cup)
• Rolled oats (1 cup)
• All-purpose flour (1/2 cup)
• Salt (1/4 teaspoon)
• Vanilla ice cream (to serve)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a saucepan, combine the sliced apricots, sugar, and cinnamon. Stirring occasionally, cook this over medium heat until the apricots become soft and the sugar mixture thickens. This should take around 10 minutes.
3. Spoon an equal amount of apricot filling onto each flour tortilla. Roll up the tortillas and position them seam-side down in the prepared baking dish.
4. For the crumble, combine melted butter, brown sugar, rolled oats, all-purpose flour, and salt in a separate bowl. Stir until the mixture becomes crumbly.
5. Evenly sprinkle the crumble mixture over the enchiladas in the baking dish.
6. Bake in the preheated oven for 15-20 minutes, until the enchiladas are warm and the crumble topping turns a golden brown color.
7. Serve your Apricot Crumble Enchiladas warm, each topped with a generous scoop of vanilla ice cream. Enjoy this beautiful blend of textures and flavors.