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!
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Servings: 4
Equipment
- 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 almonds sliced
- 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.
Nutrition
Nutrition Facts
Apricot Strawberry Blueberry Crumble
Serving Size
1 serving
Amount per Serving
Calories
529
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
61
mg
20
%
Sodium
514
mg
22
%
Potassium
307
mg
9
%
Carbohydrates
53
g
18
%
Fiber
7
g
29
%
Sugar
20
g
22
%
Protein
9
g
18
%
Vitamin A
1232
IU
25
%
Vitamin C
7
mg
8
%
Calcium
86
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.