Rosemary Apricot Crisp
This rosemary apricot crisp is an easy, healthy, and delicious summer dessert. It's seriously one of the BEST ways to enjoy fresh apricots! Made with almond flour and oats for a recipe that is both vegan and gluten-free.
Servings 6
Ingredients
Filling:
- 4 cups apricots, pitted + sliced (about 10 fruit)
- 2 Tbsp cornstarch
- 1 Tbsp pure maple syrup
- 3 tsp fresh rosemary, finely chopped
Toppings:
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 tsp ground cinnamon
- 3 Tbsp coconut oil, melted
- 2 Tbsp pure maple syrup
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350F.
- Slice apricots into 6 pieces each, removing the pit. Add to a large bowl.
- Toss the apricot slices with cornstarch, maple syrup, and finely chopped rosemary until well-coated. Set aside.
- To make the toppings, pulse pecans and walnuts into small pieces in a food processor (be careful not to make a flour). Alternatively, you can chop them by hand, too.
- Mix the chopped nuts with rolled oats, almond flour, ground cinnamon, melted coconut oil, maple syrup, vanilla extract, and salt.
- Place the apricots into a baking dish (I used a 10-inch round one) and spread into an even layer.
- Then, spread the topping mixture evenly on top of the apricots and gently press down.
- Place the baking dish into the oven for 40-45 minutes, until the top becomes slightly browned and the fruit juices start to bubble.
- Remove from oven and allow the crisp to cool for about 10 minutes. Serve with vanilla ice cream, plain Greek yogurt, or whipped cream. Enjoy!
Notes
*If you have some of this crisp leftover, simply let it cool and transfer it to an airtight glass storage container or Tupperware. You can keep the crisp for about 4-5 days in the fridge.
*You can reheat this apricot crisp in the microwave or in the oven. It even tastes good cold!