Apricot Crisp

This blog is pretty much the only thing keeping me sane. If you know me, that’s a lot to ask of a blog (some may even argue it’s not working). For those of you that don’t know, my life has been on pause for about a year. Since I made the decision to save up some money and attempt to pay off a large chunk of debt before finishing my degree. As a result I feel like a robot. I’m literally doing the same thing every single day, besides when i’m baking in the kitchen or making in the studio. It’s getting me through the brunt of it, but the worst part of a stagnant life is social media. My news feed is filled with friends who are starting their careers, traveling the world, and the hardest bit: having really cute babies.

Don’t get me wrong I enjoy seeing people excel in their life. It’s just not being able to grow with them is difficult. I have found myself sinking into an unhealthy place. A dark and scary void that was created by comparing myself to the lives around me.

I know one day I will be able to hit the unpause button and start living the way I want to. It’s just getting a bit more difficult to see the light at the end of this financial decision. In the meantime I will continue to use the healing powers of carbs to help pull me out of that dangerous dark place.

{ insert apricot crisp here} 

This thing is like a soul band-aid. It's crunchy and tart with just the right amount of sweetness. A perfect way to take the mind off of any any stress that was acquired throughout the day. And if you top it off with a scoop of ice cream like I did, you can slip into a food coma, and treat yourself to a nap.

 

However the happy feeling carbs give don't last forever so to help me stay more positive about my current situation. I'm trying to go on more hikes throughout the week, and have been thinking about attending some yoga classes before work. Most importantly though I have been adamant about planning a vacation, so everyone cross your fingers for that one. 

Also this recipe is so simple and versatile don't feel obligated to use apricots. Experiment with different fruits or even nuts (a toasted almond sounds awesome with a cherry filling) there are so many possibilities. 

This recipe is from Epicurious.

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