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Apricot Breakfast Crisp

May 24, 2016

Fresh apricots are in season, and this is my favorite thing to do with them. It’s less sweet than a dessert crisp, and meant to be eaten cold with plain yogurt (although it’s also good warm with vanilla ice cream). I double the recipe if I’m going to be sharing. 🙂

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1 pound fresh apricots, pits removed and torn into quarters

2 Tbsp sugar (preferably turbinado)

1 Tbsp flour (all purpose, white whole wheat, or a combination of white and whole wheat)

Pinch freshly grated nutmeg

Topping:

4 Tbsp butter (can replace half with olive oil)

1/3 cup sugar (preferably turbinado)

1/2 cup rolled oats

1/2 cup flour (all purpose, white whole wheat, or a combination of white and whole wheat)

large pinch of salt

2 Tbsp sliced or chopped almonds

Place the apricots in an 8×8 baking dish and sprinkle with sugar, flour and nutmeg. For the topping, melt the butter in a small saucepan and then add the sugar, then the oats, then flour, and then salt and almonds. Sprinkle over apricots and bake at 400 degrees F for about 30 min.

Serve chilled with yogurt.

(Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman)

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