Apricot Shortbread Crisp

What do you call baked fruit with an oat/flour/butter topping? Crisp? Crumble? Cobbler? I usually say crisp, though the usual oat and butter topping is more crumbly than crispy. A cobbler is more cakey, no?

Well, whatever you call it, I’ve got a new take that has become one of my favourites.

It’s easy. It’s fast. It’s delicious. It’s healthy. Can you ask for anything more in a recipe? It only has three, yes, three ingredients. 

I actually have to give credit for the idea of this recipe to my sister, Miwa. But, since she doesn’t have a blog, I’m going to tell you all about it. Thanks Miwa!

It’s a game changer. A perfect way to use any fruit, be it apricot or otherwise.

The topping is buttery smooth, a little like shortbread (hence the title).

And you can find out the secret ingredients at Whole New Mom, where I’ve got a guest post.