Fruity!: Baked Apricots with Brown Sugar Streusel
We love this baked apricots breakfast because it uses summer fruit and protein-rich toppings that make you feel better about eating dessert for breakfast (the people at Serious Eats say eating the apricots with Greek yogurt make it a great way to start the day) Plus, it’s really, really easy. Roasting the apricots in the oven intensifies their sweetness and makes average apricots quite succulent. Other stone fruit, such as peaches or nectarines, can be substituted, but they may take longer to bake.
2 apricots, halved and pitted
3 tablespoons old fashioned oats
1 tablespoons sliced almonds
1 1/2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
3 tablespoons unsalted butter, melted
Yogurt for serving (optional)
1. Adjust oven rack to middle position and preheat oven to 425°F. Place apricots cut-site up in baking dish.
2. In a small bowl, whisk together oats, almonds, brown sugar, cinnamon, ginger, and salt. Add melted butter and mix until well combined.
3. Divide oat topping evenly among apricots, mounding on top of each fruit. Bake until oats are golden and apricots are soft, about 25 minutes. Let cool slightly then serve warm or at room temperature, with yogurt on the side if desired.