• ¾ cup rolled oats

• ¼ teaspoon cinnamon

• ½ cup chopped walnuts, optional

• ¾ cup white whole-wheat flour (all-purpose flour) (or increase oats by ½ cup and omit flour for a gluten-free dish)

• ½ cup natural cane sugar (or brown sugar)

• ½ teaspoon cinnamon

• Big pinch of salt

• 1/3 cup butter, room temperature

• 1/3 cup yogurt

• 2 pounds ripe apricots or blend of peach, apricots, pluots and plums

• ¼ cup natural cane sugar (or brown sugar)

• 4 teaspoons arrowroot (if using cornstarch, add about 1½ times arrowroot; though arrowroot works best in this because of the acid of the fruit)

• A scant ½ teaspoon orange blossom water or ¼ teaspoon orange zest


• 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, arrowroot and flavorings.

• Place into individual buttered containers and top each container with the crisp mix. Bake at 400°F for 20-25 minutes. (Alternatively bake in large baking dish about 8-10 minutes longer.)