Breakfast Apricot Crisp
Fruit:
- 1 pound (455 grams) apricots
- 2 tablespoons (25 grams) sugar (granulated or natural turbinado)
- 1 tablespoon all-purpose flour
- Pinch of freshly grated nutmeg
- 4 tablespoons (55 grams or ½ stick) butter
- ⅓ cup (65 grams) sugar (granulated or natural turbinado)
- ½ cup (40 grams) rolled oats
- ½ cup (65 grams) all-purpose flour (or a mixture of whole-wheat and all-purpose flour)
- Good pinch of salt
- 2 tablespoons sliced or chopped almonds
- Yogurt of your choice, to serve
Instructions:
I adapted this recipe for the morning hours by using a lot less sugar, a good volume of oats, and some almonds.
- Preheat your oven to 400 degrees. Pull apart the apricots at their seam, remove the pits, and tear them one more time, into quarters. Place the fruit in a small baking dish (a 1-quart gratin dish is perfect). Stir in the sugar, flour, and a pinch of nutmeg.
- Melt the butter in a small saucepan, and stir in first the sugar, then the oats, then the flour, and finally the salt and almonds, until large clumps form. Sprinkle the mixture over the fruit. Bake for about 30 minutes. Eat warm or chilled, with a scoop of your favorite yogurt.