Apricot Crumble

May 26, 2013

Fresh apricots make a scrumptious sweet and tangy base for a summer cobbler. We like ours with an oat crumble granola like topping. Using coconut oil, coconut flour and coconut sugar in the topping keeps this dessert delicious but adds a healthy dimension. Serve with vanilla ice cream or frozen yogurt for a fabulous festive dessert.

10 cups fresh apricots halved and pitted (approximately 3 pounds)
1 box Jell-O fat free Tapioca
2 cups rolled oats
1 cup coconut flour
1 cup coconut sugar
1/2 cup coconut oil
1/4 cup butter
2 teaspoons cinnamon
1 tsp nutmeg

Rinse, cut in half and pit apricots. Place apricots in a large glass bowl. Microwave 1-2 minutes to soften apricots. Mix in box of dry tapioca stirring until well combined. In a separate bowl combine oats,...
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Nutritions

Calories
636

Sodium
91mg
3% DV

Fat
22g
34% DV

Protein
15g
30% DV

Carbs
86g
29% DV

Fiber
20g
80% DV