Apricot Breakfast Crisp

 

1 pound apricots

3 tablespoons sugar

1 tablespoon flour

Grated fresh nutmeg, a pinch

 

1/2 stick butter, melted

6 tablespoons turbinado or regular sugar

1/2 cup oats

1/2 cup 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.