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Stone fruit is really the only category of fruit that I tend to eat more in baked form than raw. It's not that I don't love a ripe, juicy peach—honestly what's better?—but so often I get tart, hard specimens instead. That's especially true with the season's first member of the stone fruits: apricots.
Baking is an easy way to improve an apricot's taste and texture. While they're in season, I like to use them in this easy breakfast. Simply split open apricots, throw away the pit, and layer them in a baking dish. In a small bowl, make a streusel by combining brown sugar, oats, sliced almonds, cinnamon, ground ginger, and a pinch of salt in a bowl. Add melted butter and mix it into clumps, then top each apricot half. I bake them until the apricots are soft and the streusel is golden. The butter melts into the fruit and basically bastes it.
I like to serve the hot from the oven apricots with yogurt, either just nestling the whole fruit on top or, for more ease, chopping it all up. Another bonus is that this breakfast scales as well for one as it does for 10.