Raw Apricot Crumble
This fresh breakfast dish smells and tastes like summer! And it's great in the middle of the scorching mid-summer heat because it requires no baking.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast, Dessert
Cuisine: American, Vegan, WFPB
Keyword: no bake summer desserts, vegan apricot crumble
Servings: 6
Calories: 267kcal
- 6 apricots
- 1,5 tsp apple cider vinegar can be substituted with lemon juice
- 1,5 Tbsp maple syrup
- 1/4 tsp ground cardamom
- 1/4 tsp pure vanilla extract
Crumble Topping:
- 1/2 cup rolled oats
- 1/2 cup raw pumpkin seeds
- 1/2 cup shredded unsweetened coconut
- 2 Tbsp almond butter
- 8 Medjool dates
- 1 tbsp brown sugar optional
- pinch salt
Cut apricots in half, remove and discard the pit, and cut the fruit into small chunks. In a bowl combine apricots, vinegar, syrup and spices. Set aside.
In a skillet over medium heat, toast coconut and pumpkin seed until slightly golden.
Combine all ingredients for the crumble in the food processor and pulse until you have a well mixed, crumbly texture.
Divide the apricot mixture into bowls and top it of with the crumble. Can be served with nice cream or whipped coconut cream, if desired.
Calories: 267kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Sodium: 6mg | Potassium: 474mg | Fiber: 6g | Sugar: 30g | Vitamin A: 720IU | Vitamin C: 3.5mg | Calcium: 57mg | Iron: 1.6mg