Individual PEACH OR APRICOT CRISPS are one of the best ways to incorporate summer fruit. All the wonderful stone fruits are only in season locally a short time, before they are sent to food manufacturers. Since apricots don’t travel well, they are not usually transported as fresh but rather processed by dehydration or other preservation method. So when we can find fresh varieties of stone fruit we get them to eat fresh, to freeze for use later, and make as many crisps as we can. The advantage to making crisps is that the fruits in season are already pretty tasty and don’t need much sugar added to make them delicious.


  • 3/4 cup rolled oats

  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped walnuts, optional
  • 3/4 cup white whole wheat flour (all-purpose flour)
  • 1/2 cup natural cane sugar (or brown sugar)
  • 1/2 teaspoon cinnamon big pinch of salt
  • 1/3 cup butter, melted
  • 1/3 cup yogurt
  • 2 pounds ripe apricots or blend of peach, apricots and plums
  • 1/4 cup natural cane sugar (or brown sugar)
  • 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
  • a scant 1/2 teaspoon orange blossom water or 1/4 teaspoon orange zest or


Blend the first eight ingredients. The mixture will be crumbly. Set aside. Prepare the fruit by removing pits and cutting into quarters and then in half again. Add each sugar, cornstarch and flavorings. Place into individual buttered containers and top each container with the crisp mix. Bake 400F for about 20-25 minutes.



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