bakingglutenfreememories The variety of fruit during the summer makes baking even more exciting. Who doesn’t like a sweet, juicy apricot just picked off the tree? Or how about a freshly baked apricot dessert? I chose to make a grain free apricot crumble that is both healthy and delicious.
This recipe is not loaded with extra sugar that ends up hiding the natural apricot sweetness, rather the small amount of added coconut sugar enhances the flavors. And the topping is made with almond flour which gives it a lighter texture that compliments the dish very well.
This grain free apricot crumble is great on its own or it can be combined with whipped cream or a scoop of ice cream.
Grain free apricot crumble instructions…
Preheat the oven to 375 degrees Fahrenheit.
Next, cut the apricots into quarters. (in half and in half again) Place the apricots in a large bowl and sprinkle them with 2 1/2 tablespoons of coconut sugar and 1 teaspoon of lemon juice. Gently toss them together, using a large spoon. Set aside.
Take a medium sized bowl and add the almond flour, coconut sugar, salt, cinnamon, and nutmeg. Use a wire whisk to mix the ingredients together smoothly, breaking up any clumps.
Now add the cold butter and chop it up with a pastry cutter until the butter is mixed in well and crumb-like. Add in the milk and stir until the texture is sticky, but still crumbly.
Lightly oil an 8” x 10” glass baking dish and pour in the apricot mixture. Next, use a large spoon to add the crumble mixture on top.
Place it in the oven and bake for about 28 minutes or until it is golden brown on top. Let cool and serve while still warm.
Storage notes and tips
- This dessert stores the best in the refrigerator for up to 3 days. Simply warm it up before eating and it will taste freshly baked
Grain Free Apricot Crumble
Ingredients
- 4 cups apricots, quartered (612g)
- 2 ½ tablespoons coconut sugar (I used organic golden coconut sugar)
- 1 teaspoon lemon juice
Crumble Topping Ingredients
- 1½ cups almond flour (165g)
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup coconut sugar
- 5 tablespoons vegan or regular butter, cold
- 2-3 tablespoons almond milk or other dairy free milk
Instructions
- Preheat the oven to 375°F.
- Next, cut the apricots in quarters. (in half and in half again)
- Place the apricots in a large bowl and sprinkle them with 2 ½ tablespoons of coconut sugar and 1 teaspoon of lemon juice. Use a large spoon to gently toss the apricots until the coconut sugar and lemon juice is incorporated. Set aside.
- Then take a medium sized bowl and add the almond flour, coconut sugar, salt, cinnamon, and nutmeg. Use a wire whisk to mix it smoothly, working out the clumps.
- Now add the cold butter and use a pastry cutter to chop up the butter until it is crumb-like. Add in the dairy free milk and mix until the texture is sticky, but still crumbly.
- Lightly oil or butter an 8'' x 10'' glass baking dish (or 2.75 qt dish) and pour in the apricot mixture. Next, use a large spoon to place the crumble mixture on top.
- Place it in the oven and bake for about 28 minutes, or until the top is golden brown. Let it cool and serve while it is still warm.
