The raw crumble is very tasty, and it is just as easy to make.

You can put it in the oven for 15-20 minutes if you prefer a baked crumble. But in the summer, especially in hot weather, I prefer a cooler and fresher dessert.

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Raw Apricot Crumble

Course Breakfast, Dessert

Servings portions

Calories 32kcal

Ingredients

6 ripe apricots
1.5 tsp apple vinegar can be substituted with lemon juice
1.5 tbsp fruit syrup honey or maple syrup
1/4 tsp ground cardamom
1/4 tsp ground vanilla

Raw crumble

1 handful rolled oats
1 handful pumpkin seeds
1 handful dried coconut
2 tbsp nut butter
8 dates
1 tbsp granulated sweetener optional
A generous pinch of salt

Metric - US Customary

Instructions

Wash apricots, remove stone and cut into small chunks. In a bowl combine apricots, vinegar, syrup and spices. Set a side.
Use a foodprocessor or mini chopper to make the crumble. Heat a pan, toast coconut and pumpkin seed until slightly golden (skip this step if you want it 100% Raw). Combine all ingredients for the crumble in the foodprocessor and blend until you have a crumbly well combined texture.
Divide the marinated apricots into 6 small bowls or one big – top it of with the crumble. You can serve the crumble pies with a dollop of creme fraiche, whipped coconut cream or nice cream.

Nutrition