APRICOT CRISP

One of our friends from church just gave us 15 pounds of apricots. 15 pounds! Even with five kids, we knew we’d need to get creative to use them all before any went bad.

This is an incredibly easy dish, so yummy and healthy. Sweet, tangy fruit balanced out by crunchy wholesome goodness on top! I hope you enjoy this as much as we did….for breakfast!

Recipe

Apricots, cut into bite-sized pieces – 4 cups

Honey, melted – ¼ C

Butter, room temp, but not mushy soft – ½ C

Demerara (or brown sugar) – 1 ¼ C

Whole Wheat Flour – 1 C

Oats, quick – 1 C

Cinnamon – 1 ½ teaspoons

Nutmeg – 1 ½ teaspoons

Preheat oven to 350. Mix apricot pieces and honey. Spread in a 9 X 9 pan. Using a pastry blender or two butter knives, mix butter, demerara, flour, oats, cinnamon and nutmeg. Continue until butter is chopped into pea-sized portions.

Evenly spread topping over apricot mixture. Bake for 20-25 minutes, or until topping is golden brown. ENJOY IN GOOD HEALTH!