4 tablespoons cold, salted butter, cut into chunks (vegan: cold coconut oil works well too)
1/3 cup honey (or maple syrup)
6 apricots, pitted and quartered
8 ounces strawberries, hulled and quartered
Yogurt of your choice, for serving (vegan: non-dairy coconut milk yogurt works!)
Lemon zest and/or thinly sliced fresh basil, for serving (optional)
How to Make It
1. Preheat the oven to 400°F. To make crisp topping, combine the hazelnuts with 1-2 Tbs. of the oats in a food processor and process until they reach the consistency of a coarse flour. Keep an eye on it to make sure you don’t process it all the way into a paste. Add the remaining oats, salt, cold butter, and honey and pulse just until a chunky mixture forms.
2. Combine the quartered apricots and strawberries in a baking dish large enough to hold them in a thick layer (I usually use a gratin dish or a pie plate). Drop spoonfuls of the topping evenly over the top of the fruit.
3. Bake in the oven until the fruit is bubbling and the topping has browned, about 30 minutes. Allow to cool, then store in the refrigerator. Serve crisp warm or cold with a few scoops of yogurt. Garnish with lemon zest or basil.
Voilà! So easy. I hope you try and enjoy this delightful summery treat – then tell me how it comes out! :)
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