Turn fresh juicy apricots into a delicious Vegan Baked Apricot Dessert in under an hour with oats and other common ingredients. While other recipes usually call for butter, this version uses coconut oil instead.
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If you're looking for a way to turn your summer stone fruit into an easy treat, this recipe is for you.
Serve this warm Vegan Baked Apricot Dessert topped with your favorite non-dairy ice cream. It's the perfect way to enjoy the sweet-tart stone fruit.
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Why you'll love this recipe
- Precise measuring and expert baking skills are not required to successfully prepare it.
- It's a tasty way to enjoy apricots or other stone fruit.
- It's ready to eat in under an hour.
Ingredients
You'll need a few ingredients, two bowls, a regular old fork or spoon for mixing, and a baking dish to make this easy vegan baked apricot dessert.
- For the filling: Fresh apricots, organic sugar, lemon juice, and corn starch or arrow root powder
- For the topping: Rolled oats, oat flour, organic light brown sugar, salt, and coconut oil
Amy's tip
It's easy to make your own oat flour! Add about a cup of rolled oats to a blender or food processor. Blend until a fine flour has formed. Save any extra flour in an air-tight container for future use.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instructions
- Combine the filling ingredients in a small bowl.
- In a second bowl combine the topping ingredients.
- Add the filling to the baking dish and add the topping over it.
- Bake until the edges start to bubble and the topping is slightly crispy.
Let the baked dessert sit for about 10 minutes after taking it out of the oven before serving since the fruit will be very hot.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can either enjoy them straight out of the refrigerator, or pop them in the microwave to reheat.
Recipe FAQs
Stone fruit contain a pit or "stone" in the middle. Also called drupes, they include peaches, plums, cherries, nectarines, and apricots. You can try any of these, or a combination, in this recipe.
While oats are technically gluten-free, they are often contaminated with other grains in the factory. Be sure to look for certified gluten-free oats and oat flour.
Vegan or non-dairy ice cream alternatives are common to find in most major supermarkets. They can be make from soy, coconuts, almonds, cashews, oats, or a combination of these ingredients.
More vegan dessert recipes
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Love and Veggies,
Amy
📋 Recipe
Baked Apricot Dessert
Ingredients
For the filling:
- 2 cups apricots, (about 5) pitted and roughly chopped
- 2 teaspoons organic sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch, (or substitute arrow root powder)
For the crumble topping:
- ½ cup rolled oats
- 6 Tablespoons oat flour*
- 6 Tablespoons organic light brown sugar
- 2 Tablespoons coconut oil, (at room temperature)
- pinch salt
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the apricots, sugar, lemon juice, and corn starch. Stir until combined and set aside.2 cups apricots, 2 teaspoons organic sugar, 1 teaspoon lemon juice, 1 teaspoon corn starch
- In a second bowl, combine the rolled oats, oat flour, brown sugar, coconut oil, and salt. Mix with a fork until well combined.½ cup rolled oats, 6 Tablespoons oat flour*, 6 Tablespoons organic light brown sugar, pinch salt, 2 Tablespoons coconut oil
- Add the fruit mixture to the bottom of a 24 ounce (708 mL) baking dish. Then add the oat mixture on top.
- Bake 40 to 45 minutes until the edges start to bubble and the topping is slightly crispy.
- Let stand 10 minutes before serving. Top each serving with a scoop of vanilla non-dairy ice cream, if desired.
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Notes
Nutrition
Nutritional information is an estimation.
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