Apricot breakfast crisp from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 23) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on June 21, 2024

    I tripled the fruits and the crumble. Reduced the sugar in both crumble and fruit mixture and used about a third of olive oil instead of butter (as suggested in the text). Used brown sugar, white wholewheat flour and slivered almonds. Came out really tasty! I eat mine with some skyr.

  • Summerlandsky on July 24, 2023

    We have an apricot tree, so I’m always looking for quick easy recipes for them. This is a family hit. I double the fruit and triple the topping to make it in a 9x13 pan. Could even quadruple the topping it’s that good. I prefer cinnamon instead of nutmeg, and I use chopped pecans instead of almonds in the topping. Definitely take her recommendation to use turbinado sugar as it gives it a caramel flavor. I also use a whole wheat and AP flour mix. Great with plain yogurt or ice cream to top it. I’ve also baked it at 350 for 45 mins when I’ve needed to bake it at the same time with something else.

  • bwhip on June 09, 2019

    Delicious! I used a blend of turbinado and granulated sugar in the topping, and it turned out just great.

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