Vegan Gluten-Free Apricot Almond Crumble
Ingredients
- 12-16 apricots (depending on size) halved and pitted
- 1 teaspoon vanilla bean paste
- 3 tablespoons maple syrup (1 for fruit layer and 2 for topping)
- 1.5 tablespoons corn flour
- 1 cup flaked almonds
- 1 cup ground almonds
- 1 cup jumbo oats (gluten-free)
- 2 flax eggs
Preparation
Prepare flax eggs: For each flax egg, mix 1 tablespoon ground flaxseeds with 2.5 tablespoons water. Mix well and let stand for 5 minutes.
In the baking dish, combine the apricots, vanilla, 1 tablespoon maple syrup, and corn flour. Mix well to ensure no lumps.
Bake for 15 minutes.
While the fruit is baking, mix the flaked almonds, ground almonds, jumbo oats, flax eggs, and 2 tablespoons maple syrup in a bowl until well combined.
Remove the fruit from the oven, stir, and add 1-2 tablespoons of water if necessary.
Top with the crumble mixture and bake for another 15 minutes or until the top is golden brown.
Allow to cool slightly and serve with yogurt for breakfast or ice cream for dessert.
