Comments on: breakfast apricot crisp

By: J Sargent

J Sargent — Wed, 23 May 2012 02:50:39 +0000

I’ve made this two summers in a row now and it’s fantastic. It definitely needs to be refrigerated and served with great yogurt but it’s my favorite recipe for apricot cobbler!

By: Kristen

Kristen — Thu, 13 Oct 2011 18:28:58 +0000

Delicious! I made this for the first time this summer, and added a few blueberries in. Very pretty. Then this fall, I had a pile of apples, and I thought back to the yummy topping in this recipe. I sprinkled in some raspberries for color and tartness, and a bit of cinnamon to go with the apples. Scrumptious! I thought maybe for a festive treat, cranberries would be fun to try with the apples. What do you think?

By: kathy in st. louis

kathy in st. louis — Fri, 09 Sep 2011 02:49:58 +0000

Here’s what’s also really delicious: this topping, doubled, over an 8″ square pan of peaches, raspberries, and Italian plums. It’s already my go-to crisp topping for any and all fruits, but tonight, I improvised a bit: used all white whole wheat flour instead of AP; lacked enough turbinado, so used regular sugar plus a splash of molasses (and thanks for THAT tip, Deb – I haven’t bought brown sugar in at least two years now); used walnuts instead of almonds; doubled (maybe tripled?) the salt, as I have sort of made a habit of that when it comes to some of my baked goods.

Added cornstarch, honey, and salt to the fruit, too. Holy crap, it’s a mouth-party of flavors. However, since I also just used up the rest of my yogurt to make the Aleppo pepper cornbread, I won’t get to try crisp-plus-yogurt for a couple days. I’m sure an ice-cold glass of whole milk will be a fine stand-in.

By: Beth

Beth — Thu, 11 Aug 2011 19:52:06 +0000

I made this with some fresh Ontario apricots and three of my little niecelets sat around finishing off the last few crumbs out of the baking dish with a spoon. I guess that says it all! :)

By: Nicole

Nicole — Fri, 17 Jun 2011 21:36:15 +0000

My boyfriend is allergic to almonds so I threw in a few dried cranberries (what we usually add to our homemade granola) and it was delicious. Such an easy and yummy recipe. Now if I can only find a way to hide it from his bandmates so there is some left for breakfast tomorrow…

Btw, every recipe I’ve attempted from your site has been amazing. The summer strawberry cake was gone in hours and your lemon and parmesan pasta was devoured by my boyfriend’s drummer so fast we barely got a few bites. We’ve in the midst of some serious June gloom here in LA and I think the only antidote might be the Balthazar mushroom soup for dinner. Mmmmm can’t wait!

By: Sarah

Sarah — Wed, 15 Jun 2011 22:03:58 +0000

Another awesome recipe! I tried it this morning and it was perfect!

A great, simple, easy to prepare dish. Thanks for the great recipe!

By: Miya

Miya — Wed, 15 Jun 2011 01:19:18 +0000

This is great! I’ve been eating rhubarb crisp with yogurt for breakfast and can’t wait to do the same with this apricot crisp! Yum.

By: Katie

Katie — Fri, 20 Aug 2010 01:31:58 +0000

I made this tonight and OMG soooo good. Can’t wait til morning.

By: Francheska

Francheska — Wed, 21 Jul 2010 02:43:31 +0000

I just finished making this and its reallly tart but tasty, I added blueberries too! LOVE that topping, I put it in the fridge already and hope for the best in the morning! Thanks again for a great recipe

By: Rachel

Rachel — Thu, 15 Jul 2010 14:54:57 +0000

This is a really incredible combination of flavor and texture. And filling too! Spooned it over about a half cup of Fage yogurt. Very friendly to the health-conscious diet – in my opinion – and easy as can be. I’ll do this again, for sure.
Tks!