Apricot breakfast crisp

August 14, 2013 § Leave a comment

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There’s this unwritten rule that whenever I purchase furniture from IKEA, I have to assemble it twice:

The first time, I assemble it the way I think it should go together.  The second time, I read all the instructions all the way through, then assemble it while following the over simplified illustrations.  I don’t know why I cant just go through step-by-step the first time and save myself loads of precious time (it’s hard to do anything with my sweet little girl awake and vying for my attention).  Does this happen to anyone else?

Obviously this happened to me today as I tried to put together a cabinet for our office (i.e. the corner of our bedroom, where the desk and computer are).  All this while dealing with a baby that can’t sleep unless I rock her to the brink of a coma, and is crying for her nap.

Thank goodness I’m not as careless in the kitchen.  I read and re-read recipes before I intend to make them.  I delve into cookbooks as though they were novels, carefully reading every cooking note and ingredient list.

You might know that I am currently in the midst of The Smitten Kitchen Cookbook by Deb Perelman of Smittenkitchen.com.  She is a fantastic blogger and amazing cook.  All of her recipes are delicious and easy to follow, with simple methods and ingredients.  Perfect for this mommy!  I got the book last Saturday and have already cooked five recipes.  The one I’m sharing today is her Apricot Breakfast Crisp.  I mixed it together in, literally, five minutes the otherday then into the oven for another 30.  I wasn’t sure how I would like it cold, but it is even better!

Apricot breakfast crisp from The Smitten Kitchen Cookbook by Deb Perelman

For the fruit

  • 1 pound apricots (about 8-9)
  • 2 Tbs turbinado sugar
  • 1 Tbs all-purpose flour
  • Pinch of freshly grated nutmeg

For the topping

  • 1/2 stick of butter
  • 1/3 cup turbinado sugar
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 2 Tbs sliced almonds
  • Yogurt, to serve

Preheat oven to 400 degrees (205 celsius).  Pull apart the apricots at their seam, remove the pits, and tear them one more time, into quarters.  Place the fruit in a small baking dish.  Stir in the sugar, flour, and nutmeg

Melt the butter in a small saucepan, and stir in the sugar, followed by the oast, then the flour, and finally the salt and almonds until large clumps form.  Sprinkle the mixture over the fruit.  Bake for about thirty minutes.  Eat warm or chilled with a scoop of your favorite yogurt.

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