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.