I had been neglecting breakfast for a while. It had been ages since I had made some vanilla-ey, banana-ey porridge, and I was in the breakfast doldrums. Dry toast or cardboardey cereal was getting me down. So I went looking for inspiration. First in the greengrocer down the road. I had originally gone in there looking for an onion or something equally mundane, but I emerged with a large box of apricots.
I cannot remember the last time I had a fresh apricot. Sure, I’ve had dried ones in my granola on occasion, but real, fresh, tart little copper beauties, not for a very long time. So I grabbed them. The colour of them seduced me. Look at them, can you blame me? I was powerless to resist the loud orange call.
So what to do with them? I did want to use them to perk up my home breakfasts, but how? Muffins – maybe, but a little dull and not really worthy of their vibrant presence. Smoothie? No, they will be dulled by dairy and banana. Searching a few of my favourite sounds online I cane across the perfect solution. Completely worthy of my amazing apricots, and different, interesting and potential breakfast bliss. Fantastic!
If I am completely honest, this is called a breakfast, but somehow it felt remarkably like eating dessert for breakfast. Not that I’m complaining, I am completely ok, more than ok with that as a concept. But its essentially a crumble. And thats a dessert. But if there is going to be a campaign that reclassifies crumble as a breakfast food, I’m there. Where do I sign? Try this little number on for size and see if you don’t agree with me.
Its remarkably quick and easy. It will be in the oven and cooking up to a glorious crispy sweetness in no time. In fact, the longest part of the preparation process besides the actual baking, is the cutting up of the apricots. And when you are bleary eyed in the morning waiting for the first caffeine hit of the day to kick in, what could be more perfect than a simpler than simple but decadently delicious breakfast? Serve with a little greek yoghurt and a tiny sprinkle of demerera sugar, and breakfast fit for a princess is ready.
Breakfast Apricot Crisp
Adapted from Smitten Kitchen
What you will need:
3 tablespoons demerera sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch
60g butter, melted
6 tablespoons demerera sugar
1/2 cup all-purpose flour
Pinch of salt
2 tablespoons ground almonds
Prepare fruit: Preheat oven to 400 degrees F. Halve the apricots, remove stones, and cut them one more time into quarters, placing them in a baking or pie dish. Stir in sugar, flour and pinch of nutmeg.
Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm with a few spoons of greek yoghurt.