Apricot Breakfast Crisp

Apricot Breakfast Crisp

Another wonderful recipe from one of my new favorite cookbooks. As I mentionedĀ before, I will slowly but surely cook my way through this beautiful book!

I grew up eating my mom’s peach cobbler for breakfast, and didn’t know until recently that it’s normally considered a dessert (thanks mom for letting me have “dessert” for breakfast!). Cobbler can be breakfast food, and so can crisps!

I was very excited to see apricots on sale for $.99/pound at the store (along with peaches and nectarines…I think I may need a peach pie..mmm), and knew this was how I would use them. I love that this recipe doesn’t yield a huge amount, maybe 2-3 cups of cobbler, which is ideal when your baking for only one or two people. You could also use different fruits depending on what’s in season (fruits like apples and pears should be cut into smaller pieces, and baked for maybe 45 minutes or so…cover with foil to prevent overcooking the topping). Olive oil or coconut oil can be used in place of the butter, different nuts can be used, and I think I may even add ground flax seed next time to add a little o-mega 3’s! For now though, I’ll enjoy this apricot version. After my first bite, I literally said out loud “oh yeah…going on the blog.” I was on the phone with my bestie…she can confirm this. Be warned however, if your apricots aren’t ripe this will be super tart. I *ahem* had two servings, and while the first was perfect, the second was on the tart side (which I didn’t mind). Served with plain Greek yogurt and a drizzle of honey, it made a wonderful breakfast! I’m also thinking about trying it for dessert later with a little butter pecan ice cream. I love summer…sigh.

Apricot Breakfast Crisp



1 pound apricots

2 tablespoons sugar

1 tablespoon all-purpose flour

Pinch of nutmeg


4 tablespoons butter

1/3 cup sugar (I used light brown sugar..num!)

1/2 cup rolled oats

1/2 cup all-purpose flour (or a mixture of all-purpose and whole wheat)

Good pinch of salt

2 tablespoons sliced or chopped almonds

Yogurt of choice to serve (I used plain Greek yogurt with a little honey)


Preheat oven to 400F, and prepare the fruit. Pull apart the apricots at their seam, remove the pits, and tear them on e more time into quarters (so fun!). Place the fruit in a small baking dish (Deb suggests a 1-quart gratin dish, I just used a small casserole pan). Stir in the sugar, flour, and nutmeg.

Now, make the topping. Melt the butter in a small saucepan, and stir in first the sugar, then the oats, then the flour, and finally the salt and almonds, until large clumps form. Sprinkle the mixture over the fruit. Bake for about 30 minutes. Eat warm or chilled, with a scoop of your favorite yogurt. Maybe even ice cream? šŸ™‚

**Update: a sprinkle of cinnamon on top of the yogurt is simply divine!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)