This version of Apricot Crumble is vegan and gluten-free. It’s an easy and delicious dessert you can make with only a few basic ingredients.
You may have noticed that I don’t make a ton of desserts.
It’s not that I don’t enjoy sweets. I actually really like things like ice cream, cake, and key lime pie from time to time. But I have never been much of a baker.
Baking is a lot more scientific than cooking. When you cook, you can throw things together, a little of this, a pinch of that, and what you’re making will usually turn out great. But with baking, precise measuring and temperatures are a big factor. And it’s not something I tend to enjoy.
But I am so happy that I figured out how to make Apricot Crumble!
And I’m even more excited to share this easy vegan and gluten-free recipe with you.
Because everyone should be able to enjoy an easy-to-make delicious dessert like Apricot Crumble every now and then!
And when I say it’s easy, it really is.
All you need are a few ingredients, two bowls, a regular old fork or spoon for mixing, and a baking dish.
Then you can have a fresh seasonal dessert for four in under and hour!
I particularly like Apricot Crumble topped with a scoop of vanilla non-dairy ice cream.
But what if you have other stone fruit on hand other than apricots? You can use this same recipe to make crumble (sometimes referred to as cobbler) with other fruit such as plums, peaches, and nectarines.
I like to let the crumble sit for about 10 minutes after taking it out of the oven before serving. I wouldn’t want anyone to burn their mouth on some molten fruit!
I just love how the ice cream melts a little over the warm crumble.
If you have leftovers, you can either enjoy them straight out of the refrigerator, or pop them in the microwave to reheat.
Food for thought (please leave a comment!):
- What are your favorite desserts?
- Do you enjoy baking?
- Are you interested in seeing more dessert recipes here on Veggies Save The Day?
Now let’s make vegan and gluten-free Apricot Crumble!
Apricot Crumble
Ingredients
For the filling
- 2 cups apricots, (about 5) chopped
- 2 teaspoons organic sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch, (or substitute arrow root)
For the crumble topping
- 1/2 cup rolled oats
- 6 Tablespoons oat flour
- 6 Tablespoons organic light brown sugar
- pinch salt
- 2 Tablespoons coconut oil, (at room temperature)
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the apricots, sugar, lemon juice, and corn starch. Stir until combined and set aside.
- In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
- 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.
Marlena | Where You Get Your Protein
This looks like my kinda dessert!! I made apple crumble over the winter and the family loved it. I’ll definitely have to try this!!
Amy
Thanks Marlena! I want to do an apple crumble for Thanksgiving. 🙂
Sophia | Veggies Don't Bite
Fruit crumbles are one of my all time favorite desserts!! Looks amazing and like the perfect summer treat.
Amy
Thanks Sophia! I love them, too. 🙂
Sarah
This looks so good and refreshing! You should branch out to baking more often!
Amy
Thanks Sarah! I might have to do that!
Brandie
This looks amazing! I could barely move on from the picture to read the recipe!
Amy
Thanks, Brandie! You made my day. 🙂
Rebecca @ Strength and Sunshine
Apricots do not get enough love! I always forget how wonderful fresh apricots an be…and in a crumble? Ah, wonderful!
Amy
Thanks Rebecca! I completely agree!
Karly
Uhhhhh, YUM. This looks so good, and love the summer twist! Gotta try ithis soon!
Amy
Thanks Karly! I hope you enjoy it!
Ronda
I just recently went vegan… But still will always have a sweet tooth…. Thanks for this and I am glad to see non dairy ice cream
Amy
That’s wonderful, Ronda! Please let me know if you ever have any questions. 🙂
Sharon
Do you think this would work with tinned apricot instead as fresh not available here at moment?
Amy
I imagine that would work, although I haven’t tried it myself. I’m waiting for apricots to come into season where I live, too.
Megan
Please be aware that oats are generally not considered gluten free, unless you buy certified gluten free oats. And many people who react to gluten also react to oats, even if they are certified gluten free. So this really isn’t a gluten free recipe. Please be careful making this for your gluten free friends unless you have checked they can have oats!
Nicolas Hortense
Yum!! What a fantastic way to use fresh apricots (:
Amy
Thanks Nicolas!