I’m sure I’ve mentioned before that Carver is a big fan of oatmeal crumble toppings. I often wonder if I found a way to incorporate them into vegetarian entrees if he’d like them better (I’ve not been brave enough to attempt this though).
I scroll through social media while I’m pumping or nursing. The other day I came across an apricot breakfast cobbler recipe that stuck with me for days. Inspiration courtesy of Deb from Smitten Kitchen.
What appealed to me (other than fruit and crispy crumbly topping) was the idea of it as a template for whatever fruit looked best. I lightened it up by decreasing the sugar, relying on the natural sweetness of the fruit. It is a perfect accompaniment for yogurt and coffee, and a darn good consolation prize for adulting.
Blueberry Apricot Breakfast Cobbler
- Fruit Base
- 1 pound apricots, pitted and roughly chopped
- 1 pound blueberries
- ⅓ cup sugar
- 2 tablespoon whole wheat flour
- Grated fresh nutmeg, a pinch
- ground cinnamon, a pinch
- Crisp Topping
- 1 stick butter, melted
- ⅓ cup turbinado or regular sugar
- 1 cup oats
- 1 cup whole wheat flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup sliced toasted almonds
- Preheat oven to 400 degrees.
- Combine fruit in a 9-inch square baking pan that's been sprayed with nonstick spray.
- Stir in sugar, flour, cinnamon and nutmeg.
- In a small bowl, 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 with a dollop of Greek yogurt.