Growing up in Southern California, we always had access to great produce year round. It's one of the things I can honestly say I miss the most, especially from my teenage years when we would go to the local farmer's market and load up for the week. I spent a good portion of my time in CA living outside of Joshua Tree National Park.
I was very fortunate to live close to most of my cousins (there's over 50 of us), and have great memories of visiting them to swim, hike, or just hang out growing up. One of my favorite memories was splitting apricot seeds open with my older cousin Joey, and eating the white flesh inside. Only after eating these for about a week did we learn they actually contain cyanide, and eating them wasn't our best plan. Live and learn, I suppose.
Apricots are starting to show up at Twisted Root Market, which for me means summertime is coming close behind! I love apricots in a variety of ways, but one of my favorite breakfast recipes using apricots is easy to make ahead for the week on a weekend, and tastes amazing warmed up with some butter on top. Give it a try today. It's a little longer than Mad's fiddlehead pesto recipe, so I'm sorry it's not on a cute card.
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch
1/2 stick (4 tablespoons, 2 ounces) butter, melted
6 tablespoons 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 tablespoons 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 a 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.