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PREPARATION:Grease an 8-inch square baking pan.
Sift flour and spices into a bowl; stir in sugar. Add melted butter or margarine; mix together with a pastry cutter or fork. Set aside about one-quarter of the crumb mixture for topping.
Stir the 1 tablespoon milk into remaining mixture; press into the pan. Prick all over with a fork. Arrange drained apricot halves over first layer; crumbled remaining crumb mixture over the apricots. Bake at 375° for 45 minutes, or until topping is browned. Serve warm with ice cream or whipped topping.
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