Breakfast Apricot Crisp

Fruit Base:

• 1 pound apricots
• 3 Tbsp sugar
• 1 Tbsp flour
• Grated fresh nutmeg, a pinch

Crisp Topping:

• 1/2 stick (4 Tbso or 2 ounces) butter, melted
• 6 Tbsp turbinado or regular sugar
• 1/2 cup oats
• 1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
• Pinch of salt
• 2 Tbsp sliced almonds

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in small baking dish (one that holds two to three cups is ideal). 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.

Serve with a scoop of plain yogurt or ice cream.