I can’t get enough of apricots! But, here’s the thing: I like them cooked unless they are at peak ripeness. Cooking (grilling, baking, frying) apricots bring out that deep, unique flavor. I’ve used a lighter topping that a traditional crisp, because I wanted this summer dessert to be lighter, but still have a crunch. It took me 10 minutes to put together – so a very easy dessert.
INGREDIENTS
Serves 6
- 6-8 apricots
- 1/3 cup Elderflower cordial (or fresh orange juice)
- 1 cup almond meal
- 1/2 cup yellow cornmeal
- 1/2 cup light brown sugar + 2tbsp for topping
- 1/4 tsp sea salt
- 1/2 cup vegan butter (such as Earth Balance)
- 1/4 cup sliced almonds
DIRECTIONS
- Pre-heat oven to 350 degrees F.
- De-stone apricots and roughly slice them. Place them in a baking dish (greased generously with butter).
- Pulse the topping ingredients in a food processor.
- Top the apricots with the almond meal mixture.
- Sprinkle the sliced almonds and the extra sugar on top.
- Place in the oven for 1/2 hour or until lightly browned on top.
