I’ve been working nights recently – leaving for work around 5pm, getting home around 7am, sometimes sleeping, mostly up all night. Sometimes I have time to eat, sometimes I don’t. I’ve been eating “dinner” at 7am and “breakfast” at 2pm. It’s weird.
What’s not weird is this fruit crisp. Deb calls it a breakfast crisp and makes it with all apricots. I call it an anytime crisp and made it with a mix of apricots, cherries & plums. Sometimes I eat it in the middle of the night, sometimes first thing when I wake up. It’s good anytime.
It’s great cold from the fridge, with a large scoop of greek yogurt and I imagine it would be excellent with ice cream, if you want to make it a dessert crisp. It would be a fantastic potluck contribution and a super easy make ahead brunch item. Or, if you’re me, an excellent anytime snack for whenever you have a moment to enjoy it.
- 1 pound (455 grams) mixed stone fruit
- 2 tablespoons (25 grams) sugar (granulated or natural turbinado)
- 1 tablespoon all-purpose GF flour blend
- Pinch of grated nutmeg
- 4 tablespoons (55 grams or 1/2 stick) of butter
- 1/3 cup (65 grams) sugar (granulated or natural turbinado)
- 1/2 cup (40 grams) GF rolled oats
- 1/2 cup (65 grams) all-purpse GF flour blend
- Good pinch of salt
- 2 tablespoons sliced or chopped almonds
- Yogurt of your choice, to serve
- Prepare fruit: Preheat your oven to 400 degrees. If using apricots, pull them apart at their seam, remove the pits, and tear them one more time, into quarters. If using cherries, pit and halve them. For other stone fruits, cute them up accordingly. Place fruit in a small baking dish (a 1-quart gratin dish is perfect, a pie plate works well, too). Stir in the sugar, flour, and a pinch of nutmeg.
- Make topping: Melt the butter in a small saucepan, and stir in first the sugar, then the aots, then the flour, and finally the salt & almonds, until large clumps form. Sprinkle the mixture over the fruit. Bake for about 30 minutes. Eat warm or chilled, with a scoop of your favorite yogurt.