Breakfast Apricot Crisp

Page: smittenkitchen.com/2008/06/breakfast-apricot-crisp/

Cuisine: North American | Course Type: Breakfast/Brunch

(2 reviews)

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Tags: summer fruit

Recipe Reviews

I was inspired -- by @kfranzetta and a surplus of apricots (what a luxury!) -- to try this dish.

It was so good, I ate every bit of it myself. It had lots of fruit, not much sugar or fat, and so I convinced myself it fit within the parameters of my current eating habit. I tucked it into the back of the refrigerator, and took some to work for my lunch (with greek yogurt, separate).

Like kfranzetta, I used walnuts, and thought that next time I'll follow kfranzetta's suggestions. But I like the bitter note of walnuts, and so enjoyed it very much.

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Yummy! What a tasty breakfast option. I made two slight modifications to the recipe. I replaced the almonds with walnuts because I didn't have any almonds on hand. The walnuts were almost a bit too overpowering. In the future I will stick with almonds. I also added a few sprinkles of cardamom along with the nutmeg. The recipe did not suggest greasing the baking dish before adding the apricots, and I wish that I had. Next time I will butter the baking dish first.

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