Grain Free Apricot Crumble
This grain free apricot crumble is healthy and satisfying. It is a good dessert that everyone will enjoy and is even paleo and vegan friendly! It is good as a snack or with breakfast too!
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.