Raw Apricot Crumble

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.

Print Pin
No ratings yet

Raw Apricot Crumble

Course Breakfast, Dessert
Servings 6 portions
Calories 32kcal


  • 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.


Calories: 32kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg