Apricot Crumble for Two + A Book To Checkout

You have six apricots that are beginning to soften, but you can’t possibly eat them all at this moment. You really don’t want to waste them, even if they aren’t the best tasting apricots you’ve ever had. What would you do with them? Me, I decided to see what they would taste like in a cobbler.

I’m so glad that I just didn’t toss the apricots into the garbage because they tasted much better baked than they did raw. Crumble is a very easy dessert to prepare, so perfect for those like me that aren’t the best bakers. The topping is made with oat flour, oats, and some puffed amaranth, so this is a gluten free recipe — but you could also use wheat flour instead of the oat. Additionally to give the dessert a little more nutrition I added some chia seeds. Typically I don’t like my desserts to sweet so the sugar amount is a tad low, you could add more if you’d like.

Apricot Crumble for Two (Gluten Free)

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A very simple and quick apricot crumble recipe for two.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: Dessert, Vegan

Cuisine: International

Serves: 2 small servings

Ingredients

• 6 apricots, sliced in half, pitted and cut into slivers
• little sugar
• ⅓ cup oat flour (if you're gluten-free make sure it's marked so)
• ¼ cup rolled oats (if you're gluten-free make sure it's marked so)
• two tablespoons popped amaranth
• ¼ teaspon chia seeds
• 3 ablespoons brown sugar
• 2-3 tablespoons salted butter

Instructions

1. Heat oven to 200℃ or 392℉, butter two small ramekins then set aside. Slice the apricots in half, remove the pit and slice into slivers. Then gently mix them with a little bit of sugar. Arrange the apricot slices in the ramekins and set aside.
2. For The Crumble Topping: In a bowl combine the oat flour, oats, amaranth, chia seeds, and sugar, mix until well combined. Add the butter and use your hands to work it into the flour mixture until you achieve coarse crumbs. If needed add a little bit more butter to help bind the mixture. Sprinkle the crumb over the apricots until you have a thin even layer on both. Sprinkle a little brown sugar over the crumble topping, and lastly ramekins in centre of oven to bake for 15-20 minutes. Allow to cool slightly before enjoying, or cool completely before storing in the refrigerator

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Today I’d also like to give you a great tip on an ebook I just read, it is called Anti-Inflammatory Herbs And Spices: 30 Delicious Recipes To Reduce Inflammation And Pain and it was written by Kathy Aquino. There is so much great information on fighting inflammation and it’s great knowledge for whether you’ve some inflammation issues or not. Kathy provides well researched information on what causes inflammation, the natural herbs and spices that will help it, as well as 30 great recipes in which to test out those spices and herbs.

Here’s what Kathy has to say about the book: “Scientists are finding that silent, chronic inflammation lies behind many diseases that are plaguing modern society, from diabetes to depression to cancer. The good news is that with diet and lifestyle changes, chronic inflammation can be brought under control. Cooking with more herbs and spices is one surprisingly easy and effective method for reducing chronic inflammation.

This book guides you through the most effective herbs and spices for reducing chronic inflammation. More importantly, it includes 30 delicious recipes from the Internet’s top food bloggers that feature an anti-inflammatory herb or spice, so you can reduce inflammation and improve your health, starting with your next meal.”

It’s really a good read, you could read it in an afternoon, and the price is too good, only $0.97! I hope you check it out — make sure to look out for the turmeric recipe, it’s one of mine.

 
Have a fantastic weekend!