Apricot Strawberry Blueberry Crumble
This is one of my favourite desserts to make all year round. The magic is in the seasonal fruit and in this case I am using delicious ripe apricots, juicy local strawberries and plump blueberries. It can easily be made vegan by swapping the dairy butter for vegan and I always make it gluten-free so the mister can enjoy it too!
Equipment
- 8x8 baking dish
- oven
Ingredients
- 3 apricots diced (approximately 2 cups)
- strawberries sliced (approximately 2 cups)
- ¾ cup blueberries
- ½ lemon juiced
TOPPINGS
- 1 cup gluten free oats
- ½ cup gluten free flour
- ½ cup coconut sugar
- 1 tsp cinnamon
- ½ cup sliced almonds
- ½ tsp salt
- ½ cup melted butter vegan or dairy
Instructions
- Preheat oven to 355.
- Measure fruit in a large glass measuring cup. You want just over 4cups of fruit in total. Scatter fruit in the bottom of a baking dish (approximately 8x8) and put lemon juice on top.
- In a separate bowl mix together topping ingredients. The mixture should hold together when pinched.
- Scatter on top of fruit and place in the oven.
- Bake for 40-45 minutes until topping is browned. Let it cool for 10 minutes before serving.