[Just add yogurt.]
Breakfast Apricot Crisp
Apricots, especially these early-season ones I picked up, are a bright and tiny bunch. The first time I made this it was so tart, I thought it was borderline caustic. The second time, I tripled the sugar in the fruit from one tablespoon to three and ended up with something that was… also crazy tart.
But then, like magic, I chilled it in the fridge where its acidity mellowed and it’s flavors came together and the next morning, with a scoop of plain yogurt, I was in breakfast nirvana.
As for putting this together, it couldn’t be easier. Trust me, there is nothing more fun than a crisp you have made with fruit you tore apart with your bare hands. Heck, you could even mix the topping with your fingers, if you’re feeling that rustic.
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch
1/2 stick (4 tablespoons, 2 ounces) butter, melted
6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 tablespoons sliced almonds
Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.
Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm.
Although you could dust this with powdered sugar and serve it warm with vanilla ice cream for dessert, as I noted, it is on the tart side for an after-dinner treat. Truly, this excels cooled in the fridge overnight, and mixed with a scoop of plain yogurt for a weekday breakfast that will cure you of all weekday breakfast doldrums. It sure did for me.