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.)