Hurry up and make this crowd-pleasing, super simple crumble quick while the short apricot season lasts. (It’s only about 2 months.) It’s not necessary to peel the apricots as the skin practically melts away once baked. I love the juxtaposition of the blue of the blueberries with the golden orange of the apricots, a perfect blend of sweet and tart.
Ingredients
- 4 ounces butter (can use vegan butter)
- 2 pounds (about 12–14) ripe but firm apricots, cut into half-moons (unpeeled)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Zest of ½ lemon
- ½ teaspoon cinnamon
- 3 tablespoons monk fruit sweetener
- 2 teaspoons arrowroot powder
- 6 ounces fresh or frozen blueberries
- 2 cups paleo flour
- ¼ cup coconut sugar
- 2 tablespoons monk fruit sweetener
- 1 teaspoon ground cinnamon
- Pinch salt
- 4 ounces cold butter, cut into small cubes (can use vegan)
- ¼ cup Bakers Blend or avocado oil
- ½ cup shaved almonds
Preparation
Preheat oven to 350°F.
For the filling:
Melt butter in a medium-sized pot. Meanwhile, toss the apricot slices in a bowl with the vanilla extract, salt, lemon zest, cinnamon and monk fruit. Add mixture to the pot and sauté on low until soft, about 15 minutes, stirring frequently. When done, remove from heat and stir in the arrowroot and blueberries. Transfer into a lightly greased 9- by 13-inch baking dish.
For the crumble:
Combine the flour, coconut sugar, monk fruit, cinnamon and salt in a large bowl. Slowly add cubed butter and oil, mixing with your fingers until pea-sized clumps form. Then, gently fold in the shaved almonds and mix until just combined. Sprinkle the crumble evenly over the top of the filling until all is used.
Place in the middle rack of the oven and bake 45 minutes. Check at 30 minutes and if top is browning too much, loosely cover with aluminum foil. Remove from the oven when the filling is bubbly and the crumble topping is golden brown.
Serve warm or at room temperature on individual plates with a dollop of whipped cream and garnished with your favorite edible flowers.
