So this is a bit weird. I realized about six months ago that I had never actually tried a fresh apricot before. Not only that, I had built up this weird aversion to them in my mind and had no desire to try them even though I absolutely love the dried version. Weird. It’s sort of like people who love spaghetti sauce and ketchup but won’t dare touch a real tomato. True story, I live with one of those people and it sometimes drives me crazy.
However, a few weeks back a friend snuck some cut apricots into a salad that I mistakenly took as peaches and presto chango, I immediately fell in love….and proceeded to buy like 4 lbs. of them the next time I went to the market.
So this past weekend when contemplating what to bring to brunch with some girlfriends and staring at the mountain of apricots in my kitchen, I decided to make a lightened up version of this delicious recipe for Apricot Breakfast Crisp from Smitten Kitchen. It tastes delicious on its own, served with some yogurt for added protein, and also makes a killer dessert.
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|Serving Size: 1 serving (118g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 49 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 11.4mg||4 %|
|Sodium 36.1mg||1 %|
|Potassium 294.2mg||8 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 28.8g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 181
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