Everyday Cooking

Strawberry Apricot Breakfast Crisp

June 27, 2013

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

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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.  

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

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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.


Loredona August 11, 2013
Do you think I could make this with white peaches instead of apricots?
fiveandspice August 11, 2013
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.
kgindermaur July 7, 2013
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.
fiveandspice July 7, 2013
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!
Oui, C. July 1, 2013
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!
fiveandspice July 1, 2013
It's a lovable breakfast! :)
Danelle D. June 28, 2013
Sounds delicious...I'll be sure to try this one!
fiveandspice June 28, 2013
Thank you Danelle.
Fairmount_market June 27, 2013
I love it! Thanks for the inspiration.
fiveandspice June 28, 2013
Pegeen June 27, 2013
Sounds delicious. Dessert for breakfast is so much better than cold pizza.
fiveandspice June 28, 2013
Dessert for breakfast is pretty awesome. Of course, cold pizza does have its place as well...
creamtea June 27, 2013
fiveandspice June 28, 2013
Hehe. Thanks.
Devangi R. June 27, 2013
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.
fiveandspice June 28, 2013
Thank you!
Marian B. June 27, 2013
Eating crisps (and pie!) for breakfast is the best thing about summer.
fiveandspice June 28, 2013
Kenzi W. June 27, 2013
Um, yes.
fiveandspice June 28, 2013