Monday, June 27, 2011

Apricot Crisp

A quick, easy breakfast that was absolutely wonderful. Simple to prep, easy to bake. All important qualities in breakfast foods.

Apricot Crisp
(modified from Smitten Kitchen)
Fruit Filling
1 lb Apricots (8-10 apricots), seeded and quartered
3 Tbs Sugar
1 Tbs Flour
1/8 tsp Nutmeg

Mix together in a 2 or 3 cup baking dish. (I used a 1 liter casserole dish and it was perfect!) Set aside.

5 Tbs Unsalted Butter, melted
1/2 C Old Fashioned Oats
4 Tbs Sugar
2 Tbs Light Brown Sugar
1/4 C Whole Wheat Flour
1/4 C All-Purpose Flour
2 Tbs Sliced Almonds

Mix all ingredients in a medium bowl until clumps form.

Sprinkle over the fruit.

Bake at 400 for 30-40 minutes.

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