Hurry up and make this crowd-pleasing, super simple crumble quickly while the 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. Apricots are a good source of beta-carotene, due to their orange color, and good sources of vitamins A, C, and E. 

Gather

Filling

2 pounds about 12-14 ripe but firm apricots, cut into half moons (unpeeled)

6 oz/170 grams fresh or frozen blueberries

3 tablespoons monk fruit

1 teaspoon vanilla extract 

1/8 teaspoon salt

Zest of 1/2 lemon

1/2 teaspoon cinnamon

4 oz/ 113.398 grams vegan or regular butter

2 teaspoons arrowroot powder

Crumble topping

2 cups/240 grams paleo flour

1/4 cup/ 32 grams coconut sugar

2 tablespoons monk fruit

1 teaspoon ground cinnamon

Pinch salt

4 oz/ 113.398 vegan cold butter, cut into small cubes

1/4 cup/59.147 ml  baker’s blend or avocado oil

1/2 cup/ 57 grams shaved almonds

Make

Preheat your oven to 350 F. For the filling, melt butter in a medium 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 9x13” baking dish.

Prepare your 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 small pea-sized clumps form. Then gently fold in the shaved almonds and mix until just combined.

Place in the middle rack of the oven and bake 45 minutes. Check at 30 minutes and if the top is browning too much, loosely cover it with aluminum foil. Remove the crumble when the juice 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.

Recipe by Anna Oster of Amalgam Kitchen