Apricot ginger crumble

My apple and blueberry crumble is one of my favourite, comforting desserts. But the other day my Nanna was coming for dinner. She has always been a great gardener so I wanted to make a meal for her that used our home grown produce.

So – I figured it was a great time to use up the slightly overripe apricots we had waiting in the freezer. You could always use the tinned variety too.

See below the recipe for my Coeliac friendly option

  • 800g – 1kg Lightly stewed apricots
  • 800- 1kg lightly stewed pears
  • 100g Nuttelex/Vegan butter
  • 1 1/4 cup rolled oats
  • 3/4 cup plain flour (spelt or GF)
  • 1/3 cup coconut sugar
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup puffed rice
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tsp ground ginger
  • 1 tsp extra coconut sugar

Place fruit in a large greased baking dish.

Sprinkle with the lemon juice and a mix of ginger and the tsp of sugar. Then set aside.

Mix crumble well and spread over the top of the fruit mix. Heat butter until it is very soft (but not melted). Then add to the mixed dry ingredients and lemon zest.

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Bake in a preheated moderate oven for about 45 minutes.

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Whoops …. Got busy serving and forgot a photo!

Serve with the custard or ice cream your diet allows.

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To make this a Coeliac friendly dish you just need to replace the oats. To do this, I increase the flour to 1 cup, then add an additional 1/2 cup of puffed rice, 1/4 cup of sunflower seeds and add 1/4 cup of rolled quinoa.

Enjoy 🙂

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