Strawberry Apricot Breakfast Crisp

By • June 25, 2013 • 3 Comments

328 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Leftover crisp makes such a good breakfast, why not make a crisp specific for breakfast?! This one is full of early summer flavors as well as wholesome oats and nuts.fiveandspice

Serves 4-6 (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 fresh basil, for serving
  1. Heat your oven to 400F. To make the crisp topping combine the hazelnuts with 1-2 Tbs. of the oats in a food processor and process until they reach the consistency of a coarse flour. Keep an eye on it to make sure you don’t process it all the way into a paste.
  2. Add the remaining oats, salt, cold butter, and honey and pulse just until a chunky mixture forms.
  3. Combine the quartered apricots and strawberries in a baking dish large enough to hold them in a thick layer (I usually use a gratin dish or a pie plate). Drop spoonfuls of the topping evenly over the top of the fruit.
  4. Bake in the oven until the fruit is bubbling and the topping has browned, about 30 minutes. Allow to cool, then store in the refrigerator and dole out for breakfasts over the following days.
  5. Serve a scoop of crisp (you can warm it up a bit first, or eat it cold) with a couple scoops of yogurt and top with a little sprinkle of lemon zest or sliced fresh basil.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
N728399697_9938

10 months ago tracyre

This was so yummy! I made some changes just based on the season, etc...I used rasp and blackberries and strawberries instead of apricot. I doubled the recipe and did 1/3 lavender honey and 1/3 real maple syrup. I added a little cinnamon, ginger, and nutmeg. Also a little vanilla. I cut the butter to 6 T and then used almonds. YUM YUM YUM! Thank you so much!!!

Default-small

over 1 year ago J Rom

This is particularly delicious with Ronnybrook's Maple Vanilla Creamline Yogurt!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, yum!!!