Apricots were the first of the stone fruit to show up at the farmer’s market, so i’ve been happy to experiment with various incarnations of fresh apricots. I used this recipe from the Smitten Kitchen Cookbook, though she had also posted it on her blog years ago. I only made a few minor changes, such as adding more almonds, some cinnamon and a little toasted wheat germ because I felt like it. It was very tasty served with yogurt for breakfast since I ran out of blueberry muffins (not sure what happened to them. :-P)
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
½ teaspoon ground cinnamon
pinch of grated fresh nutmeg
1/2 stick (4 tablespoons, 2 ounces) butter, cut into small cubes
6 tablespoons granulated sugar (or turbinado/ Sugar in the Raw)
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 Tablespoons toasted wheat germ (optional)
1/2 cup sliced roasted almonds
Prepare fruit: Preheat oven to 400 degrees.
Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour, cinnamon, and a pinch of nutmeg.
Make topping: Combine sugar, oats, wheat germ, flour, salt and almonds in a medium mixing bowl. Add in the 4 Tbsp of butter and work into the mixture until large clumps form.
Sprinkle mixture over the fruit.
Bake for about 30 minutes and serve warm, ideally with a serving of Greek yogurt, like so: