Raw Apricot Crumble

It is finally my turn to go on vacation, yay! And this year’s destination is both exotic and very tasty. We are going to Thailand, which is one of my absolute favourite Holiday Spots! Thailand is filled with bounty beaches, colourful night markets, street kitchens and a capital that I can never get enough of. So as you might imagine I am quite excited to go. We are leaving tomorrow morning and right now butterflies are tumbling in my belly and I can almost taste the Pad Thai and Mango Sticky Rice in my mouth!

Raw Abricot Crumble - A tasty love story

Until now I have enjoyed the summer here in Denmark, which have included sun and warm weather but quite some rain and storm as well. Actually I do not mind (it might be Thailand fever talking) but I do seem to appreciate the slightly darker days were you get to cozy up inside, and on one of those days I made these delicious summer comfort crumbles.
I used the seasonal and ripe apricots. Marinated them in a little acid and sugar and made a raw crumble to top them of. Raw crumble is actually very delicious and just as easy to make. You could give them 15-20 min in the oven if you wanted your crumble baked, but here in summer time, especially when the hot weather is on, I think that a cooler and fresh dessert are to be preferred.

Raw Apricot Crumble - A tasty love story

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Raw apricot crumble
6 portions

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

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.

Raw Apricot Crumble - A tasty love story