I don’t know about you, but I’ll go in the pantry and I’ll have 5 bags of something and I truly have no idea how that came about. Like, am I high when I go to the store? Have I got the munchies? And it’s always something you don’t use much, in this case, I had a crap-tonne of dried apricots. So while I don’t have a use for a mountain of these little orange bites of awesome, I always have a use for a tasty dessert, so I pizzazzed the shit out of them and voila! Crumble deliciousness is served!
For the base…
- 1 1/2 cups almond flour
- 1/2 cup coconut flour, sifted
- Pinch of sea salt
- 2 eggs
- 1/4 cup coconut oil
- 2 tablespoons honey
For the filling…
- 600 grams dried apricots, diced
- 2 cups water
For the crumble top…
- 1/2 cup macadamias
- 1/4 cup walnuts
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- Pinch sea salt
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- Chop up the apricots (I use kitchen scissors, way easier) and put them in a saucepan with the water.
- Bring them to a simmer then reduce heat. Let it simmer very gently for about 10 minutes, stirring occasionally, until most of the water has reduced and the apricots are soft and a little syrupy. Set aside.
- Preheat oven to 160 degrees Celsius.
- Grease and line a square tin (23 X 23cm) with baking paper. Make sure you line all sides and leave an overhang of paper, as you will use this to lift out the slice in one piece.
- To make the base, mix all dry ingredients in a bowl. Add the wet ingredients and combine well. I find using a rubbing spatula best as it’s quite a dry mixture.
- Press this mixture into the base of the lined tin, keeping it an even thickness.
- Bake for 10 minutes, then allow to cool slightly.
- While the base is baking, knock together your crumble mix.
- Pulse the nuts in a food processor a few times to a rough crumble.
- Mix the pulsed nuts in a bowl with all other dry ingredients.
- Add the liquids and combine well. I do this with my finger tips, squidging the mix so everything is evenly coated.
- Spoon the apricot filling onto the cooled base, spreading it evenly and pressing it down gently with the back of the spoon.
- Crumble on the topping evenly, all the way to the edges and corners.
- Bake for 30-35 minutes in the 160 degree Celsius oven.
- Remove from oven and let the slice cool in the tin before lifting out.