Apricot Galette with Almonds

I spent my Saturday exploring Biltmore House, downtown Asheville, NC, and driving on the Blue Ridge Parkway. It was an absolutely gorgeous setting and an amazing day to just walk around and enjoy the scenery. I also got to spend this time with an amazing man who has recently come into my life.

Is a 3rd date too early to be ready to marry somebody? He's just that perfect.

It's hard to top a romantic, peaceful day spent with great company, but this Apricot Galette comes close.

Apricot Crisp

A quick, easy breakfast that was absolutely wonderful. Simple to prep, easy to bake. All important qualities in breakfast foods.

Apricot Crisp
(modified from Smitten Kitchen)
Fruit Filling
1 lb Apricots (8-10 apricots), seeded and quartered
3 Tbs Sugar
1 Tbs Flour
1/8 tsp Nutmeg

Mix together in a 2 or 3 cup baking dish. (I used a 1 liter casserole dish and it was perfect!) Set aside.

Topping
5 Tbs Unsalted Butter, melted
1/2 C Old Fashioned Oats
4 Tbs Sugar
2 Tbs Light Brown Sugar
1/4 C Whole Wheat Flour
1/4 C All-Purpose Flour
2 Tbs Sliced Almonds

Mix all ingredients in a medium bowl until clumps form.

Sprinkle over the fruit.

Bake at 400 for 30-40 minutes.

Apricot Walnut Pancakes

This morning started off to be a slow day. I woke up at 5am. Who wakes up at 5 on a Saturday?

I think my internal clock operates in a different time zone.

Waking up obnoxiously early, I typically get a lot done. Laundry, cleaning, grocery shopping when nobody is out in the store to annoy me. This morning however, I did none of that. I made pancakes, pulled a blanket out of the closet and curled up on the couch to watch I Love Lucy.

I LOVE I Love Lucy. It is the best t.v. show ever!

That brings me to my cooking adventure this morning. These were inspired by the superb apricots I picked up at the local Harris Teeter store this morning.

Apricot Walnut Pancakes


1 C Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
Dash Salt
1/2 tsp Ground Ginger
3 Tbs Molasses
1 Egg
1 C Milk
1 Apricot, diced
1/4 C Walnuts, finely chopped

Mix together the dry stuff. Stir in molasses, egg, and milk.

Chop the walnuts until they are of a desirable size.

Chop the apricot into small pieces.

Fold into the pancake batter.

Cook in a lightly greased skillet over low heat until browned on both sides. I had so much fruit and nuts in my batter, there wasn't room for bubbles to appear. Also the molasses makes these pancakes tend to get dark easily, but they aren't burnt.

Enjoy!