Prep the apricots. If using fresh apricots, pit and dice them. If using dried, dice them and soak in hot water for 5–10 minutes to soften, then drain. For canned, drain and pat dry.

Toast the almonds. Warm a dry skillet over medium heat and toast sliced or slivered almonds for 2–3 minutes, stirring, until fragrant and golden. Transfer to a plate to cool.

Sweeten the yogurt (optional). In a bowl, stir together Greek yogurt with a drizzle of honey or maple, a drop of vanilla, and a tiny pinch of salt. Taste and adjust sweetness.

Layer or mix. Add half the yogurt to a cup or bowl. Top with half the apricots and a sprinkle of almonds. Repeat the layers so each bite has cream, fruit, and crunch. Alternatively, stir everything together and finish with almonds on top.

Finish with spice and a lift. Dust lightly with cinnamon. Add a few drops of lemon juice over the fruit if you like a brighter flavor.

Serve right away. Enjoy immediately for the best crunch, or chill for 10–15 minutes if you like it extra cold.