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Healthy dessertVegetarianVeganBalancedNuts & seeds€€

Crispy Apricot and Blueberry Crumble with Almond Topping

Name: Crispy Apricot and Blueberry Crumble with Almond Topping
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 500 g Apricot, with skin, raw; 200 g Blueberries, raw; 2 tbsp Syrups, maple; 1 tsp Lemon juice, raw; 1 tsp Spices, pepper, red or cayenne; 1 tbsp CORN STARCH; 100 g Oats, whole grain, rolled, old fashioned; 60 g Flour, almond; 40 g Nuts, almonds; 60 g Oil, coconut; 3 tbsp Syrups, maple; 1 tsp Spices, cinnamon, ground; 1 pinch Salt, table, iodized

Enjoy the perfect combination of juicy apricots and blueberries under a crispy blanket of oats. This healthy apricot and blueberry crumble recipe is gluten-free and packed with antioxidants.

Prep time15 min

Cook time35 min

Total time50 min

Servings6

Recipe

Fruit filling

Apricot, with skin, raw500 gBlueberries, raw200 gSyrups, maple2 tbspLemon juice, raw1 tspSpices, pepper, red or cayenne1 tspCORN STARCH1 tbsp

Crispy topping

Oats, whole grain, rolled, old fashioned100 gFlour, almond60 gNuts, almonds40 gOil, coconut60 gSyrups, maple3 tbspSpices, cinnamon, ground1 tspSalt, table, iodized1 pinch

Rectangular baking dishLarge mixing bowlKnife and cutting board

Per servingTotal

Calories:360.6 kcal2163.6 kcal

Protein:8.4 g50.4 g

Carbohydrates:40 g239.8 g

Fiber:6.7 g40 g

Water:107.1 ml642.6 ml

Fat:20 g120 g

Micronutrients

Sugar:19 g114 g

Saturated fat:8.8 g52.6 g

Cholesterol:0 mg0 mg

Sodium:29.3 mg176 mg

Potassium:476.3 mg2857.7 mg

Calcium:85.5 mg513 mg

Iron:1.9 mg11.6 mg

Magnesium:87.4 mg524.3 mg

Zinc:1.6 mg9.6 mg

Phosphorus:196.9 mg1181.4 mg

Vitamin C:12.5 mg75.3 mg

Vitamin A:98.5 µg590.8 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 180 °C. Lightly grease the baking dish with coconut oil.
2In a bowl, mix the sliced apricots, blueberries, lemon juice, maple syrup, ginger and starch. Make sure the fruit is evenly coated, then pour it into the prepared baking dish.
3In the same bowl (no need to wash it), prepare the topping. Mix the oats, almond flour, chopped almonds, cinnamon and salt. Add the coconut oil and maple syrup and mix until clumps form.
4Spread the topping evenly over the fruit. Don't press down too much, so the texture stays light and airy.
5Bake for 30–35 minutes in the preheated oven, until the fruit starts to bubble and the topping turns golden brown.
6Let it rest for at least 10 minutes before serving, so the fruit juices thicken slightly. Serve warm.

Nutritional benefits

Thanks to the high content of anthocyanins from blueberries and beta-carotene (a natural orange pigment) from apricots, this dish supports eye health and acts as a powerful antioxidant to protect cells.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.