Apricot season is here! My parents have a grove of fruit trees and gifted us some beautiful, and perfectly ripe, apricots this morning. Many were eaten fresh, a few were canned for later, and the rest found their way into this yummy crisp.

The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!

Ingredients

• 35 small apricots (about 2 lbs.)
• 1/4 C. granulated sugar
• 1 t. dried culinary lavender buds
• pinch salt
• 1 C. old-fashioned oats
• 1/2 C. flour
• 1/3 C. brown sugar
• 1/4 t. salt
• 1/4 C. canola oil

Method

Step 1

Preheat oven to 350F.

Step 2

Remove apricot pits and quarter fruits. In 8x8" baking dish, combine apricots, granulated sugar, lavender buds and pinch of salt.

Step 3

In medium mixing bowl, combine oats, flour, brown sugar, and 1/4 t. salt. Drizzle in canola oil and mix until crumbly. Sprinkle oat topping onto fruit.

Step 4

Place baking dish on middle rack in oven. Bake 25 minutes, or until fruit is bubbly and crisp topping is golden brown.

Step 5

Serve warm, room temperature or cold. Optionally, top with non-dairy ice cream.