4 cups peeled, thinly sliced apples (about 1 and 1/2 pounds)

4 cups apricots (about 12 medium), quartered

1 cup sugar

2 tablespoons Mishpacha Flour

1 tablespoon Heaven and Earth Lemon Juice

3/4 teaspoon cinnamon

1/2 teaspoon almond extract

1/4 teaspoon salt

2 tablespoons margarine

1/3 cup Mishpacha All-Purpose Flour

1/3 cup brown sugar, packed

1/4 cup almonds, finely chopped

1/4 teaspoon salt