When Life Gives You Apricots Make a Crumble
Strawberry Apricot Crumble
Stone fruit season is here. Celebrate by creating something simple with these delicious beauties. Our old apricot tree gave prolifically this year, so creativity was imperative. The crumble recipe we offer you here, like most of our White Lotus Kitchen recipes, is meant to simply inspire. Take the topping in any direction you choose, adding different nuts or seeds, coconut flakes, or consider using buckwheat instead of oats. You could combine stone fruits or add other berries to your personal recipe. Serving your crumble with coco whip, vanilla ice cream or gelato always works to top it off. This summer, super-delicious, yumble can be served hot or cold and eaten for breakfast or dessert.
15-18 small, fresh apricots (fewer if apricots are medium to large)
1/2 pint of strawberries
squeeze of fresh lemon juice
1 tablespoon light brown sugar
pinch of salt
1/3 cup organic oats
1/2 cup organic flour
1/3 cup plus 1 tablespoon light and dark brown sugar combined
1/2 cup toasted almonds
1/4 teaspoon salt
4 tablespoons organic butter (or non-dairy butter)
Cut apricots in half (if larger apricots, cut into quarters). Slice strawberries into quarters. Toss fruits together in a mixing bowl. Squeeze a bit of juice from half a lemon to moisten fruit and toss with brown sugar and a pinch of salt. Preheat oven to 400 degrees. Place fruit into a baking dish and place in the oven to roast the fruit for approximately 25 minutes.
Toast almonds and let them cool. Mix together oats, flour, salt and brown sugars in a medium size bowl. Give almonds a rough chop and add to the crumble mix. Cut cold butter into small cubes and hand incorporate into the crumble until it is evenly distributed. Spread the topping over roasted fruit and return to the oven at 350 degrees for another 25 minutes.
Top with regular ice cream, whipped cream, gelato, or non-dairy whip, or eat this delicious crumble all by itself. Healthy, delicious, not too sweet. Crumble, Yumble!