Apricot breakfast crisp from The Smitten Kitchen Cookbook by Deb Perelman. This is a baked dish made with fresh apricots and rolled oats; it took about 45 minutes to make.
Bits and pieces from our little corner of Texas.
Apricot breakfast crisp from The Smitten Kitchen Cookbook by Deb Perelman. This is a baked dish made with fresh apricots and rolled oats; it took about 45 minutes to make.