Apricot Crumble with 5 Ingredients

Prep 10 min·Cook 30 min·Total 40 min·4 servings·VEGAN·470 kcal

Golden apricot crumble with a crisp almond-and-oat topping in a baking dish

Ingredients

600 g (21 oz.) apricots (frozen, from Alnatura)
4 Tbsp coconut blossom sugar
50 g (1.8 oz.) almonds
100 g (3.5 oz.) fine rolled oats
100 g (3.5 oz.) vegan butter or coconut oil
2 tsp cinnamon (optional)

Equipment: Baking dish, Blender or food processor, Oven

Instructions

1.Mix the apricots with 1 Tbsp coconut blossom sugar and optionally 1 tsp cinnamon, then transfer to an ovenproof baking dish.
2.Preheat the oven to 180°C (350°F).
3.Put the almonds, oats and 2–3 Tbsp coconut blossom sugar (optionally 1 tsp cinnamon) in a blender and pulse to coarse pieces – not too fine.
4.Add the vegan butter, blend into crumbles and scatter loosely over the apricots.
5.Bake for about 30 minutes until the topping is golden. Let it rest briefly and serve warm with ice cream or yogurt.

Notes

Tip from my kitchen: don't blend the topping too fine, or it turns crumbly rather than crisp – a few coarser pieces of almond give you that lovely crunch. I like to use frozen apricots so there's nothing to peel; for very juicy fruit, 1 tablespoon of cornstarch keeps it from getting too runny. The crumble is easy to prep ahead: blend the topping the day before, keep it chilled and scatter it over the fruit just before baking. It tastes best lukewarm with a scoop of vegan vanilla ice cream or nicecream slowly melting over the top.

Nutrition per serving: 470 kcal · 8 g protein