Description
I can’t wait for you to try this delicious & foolproof summer dessert recipe! This sweet and jammy apricot crisp is absolutely perfect for the season!
Ingredients
Scale
- 8 Apricots (pitted, sliced)
- 1/3 cup Coconut Sugar (divided)
- 1/2 Lemon (juiced)
- 1 tsp Arrowroot Powder
- 1/2 cup Almond Flour
- 2/3 cup Walnuts (chopped)
- 2 tsps Coconut Oil (chilled)
Instructions
- Preheat the oven to 350ºF (175ºC). Grease a baking dish.
- In a medium bowl, toss the apricots with half of the sugar, lemon juice, and arrowroot powder until the fruit is coated. Add the apricot mixture to the dish.
- In a separate bowl, mix the almond flour, walnuts, and coconut oil until you get a coarse crumble. Add this evenly overtop of the apricots. Bake for 20 to 25 minutes or until the apricots are bubbling and the crisp is lightly browned.
- Let it rest for five to ten minutes to set before serving. Enjoy!
Notes
Serving Size: A 9-inch (23 cm) pie dish was used to make four servings. One serving is approximately one cup.
Leftovers: Refrigerate in an airtight container for up to two days.