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.
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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.
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
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.