Caramelized Apricot Crumble
This is an excellent, healthy treat for people who are following the strict anti-inflammatory diet.
- 8-10 Golden apricots
- 4 Tbsp Coconut oil
- 1 Cup Coconut flour
- 1/2 Cup *Tiger nut flour
- 1/3 Cup Coconut sugar
- 1/2 Cup Shredded Coconut (raw or toasted)
- 1 ½ tsp Cinnamon (Ceylon cinnamon is best.)
- 1/2 tsp Nutmeg
- 1/2 tsp Vanilla
Preheat oven to 350 degrees.
Halve and pit the apricots.
Over medium heat in an ovenproof skillet (iron skillets work well), melt 1 tablespoon coconut oil and heat for a few minutes until it starts to bubble a bit, then arrange the apricots cut side down in the skillet, sprinkle with 1/2 tsp of cinnamon and allow to brown for 2-3 minutes. When the cut side is nicely browned flip the apricots over and cook for another 2 minutes, then turn off the heat to prevent overcooking. Let rest while you make the crumble topping.
In a small bowl mix together 3 tablespoons softened or melted coconut oil, shredded coconut, the flours, vanilla, remaining spices and coconut sugar until it forms a crumbly but pasty mixture and cover the apricots in the pan with the mixture.
Bake for 25-30 min until top is golden and crumble topping is fully baked. Apricots will be bubbly.
Remove from oven and serve warm with a desired creamy topping. Keeps well in the fridge and is a great make-ahead breakfast dish as well as yummy dessert!
Use as many organic ingredients as possible.
*Tiger nut flour is not actually from a nut; it is from a root vegetable that grows in Northern Africa and the Mediterranean. Tiger nut flour is gluten free and paleo friendly.