Strawberry Apricot Breakfast Crisp

Directions

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.