Apricot Breakfast Crisp

IMG_1963Hello Breakfast Lovers–  I love a beautiful breakfast.  Take me to Millies for their nutty pancakes or warm biscuits fresh from the oven with ham and fruit or a huge paper cone filled with churros hot from the oil with the thick chocolate for dipping in Seville.  Usually it’s just a bowl of yogurt and granola on my way out the door to school.  But now it’s summer!  And I’m luxuriating with lazy breakfasts over a good book while the sunshine comes in the kitchen door.  Here’s one that I absolutely adored.

APRICOT BREAKFAST CRISP
1 pound of apricots (about 6)
2 tab. sugar
1 tab. flour
pinch nutmeg
1/3 cup sugar
1/2 cup oats
1/2 cup flour
1/2 tsp. salt
4 tab. butter
1/2 cup sliced almonds
Yogurt to serve with it

IMG_1960Cut the apricots in half and discard the pits.  Mix the 1 tablespoon sugar, 2 tablespoons flour and the nutmeg.  Toss the apricots in this mixture to coat them and set the in a baking dish sprayed with cooking spray.

Then combine the 1/3 cup sugar, 1/2 cup flour, oats and salt.  Cut in the butter with a pastry blender or 2 forks until it looks like coarse crumbs.  Mix in the almonds.  Pile this all onto the apricots and pop them in the oven at 400 degrees for 20 minutes.

Serve the apricot crispy sweet and warm with a big spoonful of unflavored yogurt on the side.  Dessert for breakfast– Who wouldn’t love that?

5 thoughts on “Apricot Breakfast Crisp

    • Well, hmmm, I have been know to have ice cream for breakfast– but this was a lovely scoop of yogurt that was perfect against the sweet apricots. Sitting in Ani’s guest room. wish you were here!!

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