Apricot Breakfast Crisp

Photo Aug 07, 4 42 18 PM

apricot breakfast crisp

When it comes to breakfast items, I am more of an eggs and potatoes gal not so much a baked good or granola with yogurt lover. However, this apricot breakfast crisp from the Smitten Kitchen cookbook caught my eye over the weekend and I knew it was something I needed to try out immediately. Doesn’t hurt that apricots from the farmers market have been amazing the past few weeks or that I wanted to try the goat’s milk yogurt from The Shepherd’s Gate.  Well everyone, all I have to say is I don’t want to eat anything else for breakfast besides this.  Also, how was I not aware of the wonder that is having crisp cold and that it doesn’t only need to be served piping hot out of the oven? I have A LOT of missed cold crisp to catch up on so without further ado, here’s the recipe, and I’m off to enjoy another serving. 


1 pound apricots

2 tablespoons sugar (granulated or natural turbinado)

1 tablespoon whole wheat flour

Pinch of nutmeg


4 tablespoons Earth Balance (or regular butter if you aren’t lactose intolerant. jealous)

1/3 cup sugar (granulated or natural turbinado)

1/2 cup rolled oats

1/2 cup whole wheat flour

Good pinch of salt

2 tablespoons crushed peanuts

Yogurt of your choice, to serve


Prepare fruit: 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.

Prepared apricots

prepared apricots

Make topping: Melt the Earth Balance (or butter) in a small saucepan, and stir in first the sugar, then the oats, then the flour, and finally the salt and peanuts, until large clumps form.  Sprinkle the mixture over the fruit. Bake for about 30 minutes. Eat warm (for quality control purposes only guys) or chilled (do this, trust me), with a scoop of your favorite yogurt (I used vanilla goat’s milk yogurt and it was delicious).

fresh out of the oven

fresh out of the oven

Recipe from The Smitten Kitchen Cookbook by Deb Perelman. I opted to use peanuts instead of almonds like the recipe called for as I didn’t have any on hand and didn’t want to buy them. Ditto with whole wheat flour instead of all-purpose flour.




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