Breakfast of Champions

Strawberry Apricot Breakfast Crisp

By • June 27, 2013 • 20 Comments

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: In the end, we all really want crumble for breakfast.

Strawberry Apricot Breakfast Crisp

There aren’t many desserts as delightful as a warm fruit crisp topped with a scoop of melting ice cream. But, let’s be honest here.  I think we can all agree that really one of crisp’s best features is that it makes a fantastic breakfast the next day. So fantastic, in fact, that some of us even go so far as to bake up a fruit crisp with the sole purpose of refrigerating it and doling it out for breakfasts for the week.

I know I’m not the only one who does this. After buying a copy of The Smitten Kitchen Cookbook, I discovered I was even in such good company as the likes of Deb Perelmen. If Deb does it, you know it’s got to be oh so right.

I like to make my breakfast crisps using ground-up nuts with the oats, for a little extra protein (it also makes it gluten free!), and with honey or maple syrup instead of refined sugar so I can tell myself that it’s totally a healthy breakfast.  Plopped, ceremoniously of course, on top of some plain yogurt, it kind of is.  The type of fruit can vary with the seasons, but this morning’s crisp, a mix of jewel-like strawberries and apricots with a hazelnut cap turned out particularly well. Sprinkle your serving with a little lemon zest and fresh basil and your day will be made almost as soon as it has begun.  

Strawberry Apricot Breakfast Crisp

Serves about 4 to 6, doubles well for more breakfasts

1/2 cup hazelnuts
1/2 cup rolled oats
1/8 teaspoon salt
4 tablespoons cold, salted butter, cut into chunks (cold coconut oil works well too)
1/3 cup honey (or maple syrup)
6 apricots, pitted and quartered
8 ounces strawberries, hulled and quartered
Yogurt of your choice, for serving
Lemon zest and/or thinly sliced basil, for serving

See the full recipe (and save and print it) here.

Photo by Emily Vikre

Tags: breakfast, breakfast of champions, crisp, fruit crisp, strawberries, apricots, dessert, everyday cooking

Comments (20)

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12 months ago Loredona

Do you think I could make this with white peaches instead of apricots?

Sausage2

12 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think you could, but you might want to add a tsp. or two of lemon juice then, since white peaches have so much inherent sweetness.

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about 1 year ago kgindermaur

I love apricots and strawberries, and together they are perfect as dessert or breakfast. I used coconut oil instead of butter, which gave the crumble a decidedly coconut flavor. I also think I ground the oats and hazelnuts a little too long as they ended up being just short of a paste. Still yummy, though! Great with greek yogurt or vanilla ice cream.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you liked it! Not overprocessing nuts when you're trying to make nut flour is definitely tricky, but after a bit I feel like you start to get the hang of it!

Steve_dunn02

about 1 year ago Oui, Chef

I always double the size of my crisps and crumbles for this very reason, we ALL love the leftovers as breakfast. We just sub a little greek yogurt for the ice cream we serve with it as a dessert and we are good to go. Thanks for sharing this great idea, Emily!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It's a lovable breakfast! :)

Stringio

about 1 year ago Danelle Davis

Sounds delicious...I'll be sure to try this one!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Danelle.

Kg_in_evanston_cropped

about 1 year ago Fairmount_market

I love it! Thanks for the inspiration.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks!

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about 1 year ago Pegeen

Sounds delicious. Dessert for breakfast is so much better than cold pizza.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Dessert for breakfast is pretty awesome. Of course, cold pizza does have its place as well...

Dsc00859_2

about 1 year ago creamtea

oooooooooh

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hehe. Thanks.

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about 1 year ago PistachioDoughnut

I really love a good breakfast. This sounds awesome. i love the addition of hazelnuts and basil..will have to try it soon..
Thanks for the recipe.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Eating crisps (and pie!) for breakfast is the best thing about summer.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Agreed.

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Um, yes.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)