Turn fresh juicy apricots into a delicious vegan crisp in under an hour with oats and other common ingredients. While other recipes usually call for butter, this version uses coconut oil instead.
Dessert probably isn't the first thing to come to mind when thinking about a vegan Mediterranean diet. But this lifestyle allows room for sweet indulgences, especially when enjoyed with friends and family. 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 dessert topped with your favorite non-dairy ice cream. It's the perfect way to enjoy the sweet-tart stone fruit.
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.
You'll need a few ingredients, two bowls, a regular old fork or spoon for mixing, and a baking dish:
- 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
How 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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
Store any leftovers covered 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.
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 easy dessert recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Baked Apricot Dessert
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)
- 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.
Nutritional information is an estimation only.