Summer Fruit Crisp

Here's another stellar selection from one of my favorite blogs, smitten kitchen. I've made this one two or three times since I first found the recipe, and have been changing it slightly to fit my tastes each time. These have served me very well as work-day breakfasts--with a little yogurt--and I've added many different types of fruit. Delish!

The ingredients are very variable depending on how much fruit you use. I haven't measured it very exactly, so you'll just have to see what works for you!

Ingredients
For the filling:
6 or 7 very ripe apricots
2 ripe peaches
blueberries
raspberries
3 or so tablespoons of flour
2 or 3 tablespoons of sugar
Honey

For the crumbles
2 cups old fashioned rolled oats
1 cup flour
a little sugar
a little salt
2 tablespoons of butter, melted
About 1/2 a cup (I think? Maybe more...) warm water-honey mixture
a few dashes of cinnamon and nutmeg on top

Preparation
Preheat oven to 350.
Prepping the fruit--specifically the apricots--is the best part of this dish. Just tear them into quarters and plop 'em in a bowl. Tearing fruit! Awesome!


Mix all the "for the filling" ingredients together in a bowl, then transfer to a baking dish. Mix the dry ingredients and spices together in a separate bowl, then add the butter and water-honey mixture until you have a crumbly mixture. Don't over-water! Add the liquids slowly and stop when chunky clusters start to form.

Spread the crumbles evenly over the top of the fruit in the baking dish, then bake for 25-ish minutes. Keep an eye on it once you pass the 20 minute mark; you're looking for bubbling to indicate it's done. If you let it go too long the fruit will bubble up all on the sides and swallow the crumbles. You can eat it hot with ice cream or cold with yogurt. I've been eating it for breakfast and it is perfect that way! Enjoy!