Breakfast Apricot Blueberry Crisp


The origin of this wonderful breakfast crisp is – a road trip. A work road trip, to be exact. I spent a couple days in Redding and stopped by to say hi to Aunt Jeanette on the drive home. She has a giant apricot tree in her front yard, and it was filled with ripe apricots. We ate some right off the tree and they were amazingly sweet and tasty. She very generously offered to share some so I came home with this:


So I had this giant box of fresh apricots and wanted to make some into a breakfast treat. This crisp is perfect for breakfast – a little tart, not too sweet and really crunchy. If you want, you can have a cup of vanilla yogurt on the side to get your protein in and kick start your day. Try substituting different fruits …plums would be great too!

Fruit mixture:

3 cups fresh apricots, stones removed and sliced into 1 inch pieces

1/2 cup fresh blueberries

1/4 cup granulated sugar

1 tablespoon flour

generous pinch of nutmeg, fresh if available

Combine all ingredients and spoon into a parchment lined 9 by 9 inch pan, then preheat oven to 400 degrees. It should look like this:


Crisp Topping

4 tablespoons butter, melted

1/4 cup granulated sugar

1/2 cup rolled oats

1/3 cup all purpose flour

1/8 teaspoon salt

1/4 cup chopped raw almonds (or substitute my favorite Trader Joe’s candied pecans, chopped or a mixture of the two) It gives the crisp a nice crunch.

In a medium bowl, pour in melted butter.  Stir in sugar, then oats, flour, salt and almonds. Mix until combined, then use your fingers to sprinkle topping in chunks over fruit. Bake for about 30-40 minutes until topping is browned and fruit is bubbling. Serve warm.


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