Summer Apricot Crumble


Happy Monday! It’s a real scorcher here and has been so for weeks – sun, sun, and more sun with high temperatures. You know what this means? Lots of refreshing drinks, light food, and frosty/frozen/chilled desserts! I haven’t made a fruit crumble in ages and when I came across fresh Okanagan apricots at the fruit market the other day, I knew that a crumble had to be on the menu.

This recipe is great for summer dinner parties because its extremely easy to throw together, leaving you more time to enjoy the beach, your friends and family, and any other awesome activities that you have planned!



Fresh Apricot Crumble

There is a high ratio of crumble to filling in this recipe, so what you can do is use a 9×9″ pan and increase the apricots to 5 cups, OR only sprinkle 3/4 of the crumble on top, OR just enjoy it all (which is what I did because I do love lots of topping – especially with a scoop of raw vanilla ice cream!!)

Fruit Filling

4 cups diced fresh apricots (diced small)

1 tablespoon coconut nectar or agave

1 teaspoon cinnamon

Toss all ingredients together in a bowl and transfer to an 8×8″ pan.


1 cup cashews

1 cup walnuts

3/4 cup oats (use gluten free or raw if needed)

1/2 cup hunza raisins

1/2 cup pitted, packed dates

1/2 teaspoon vanilla bean powder

Pinch of Himalayan salt

Grind all ingredients together in a food processor until they are completely broken down and combined. Sprinkle over the apricot filling. Serve immediately or chill in the fridge for a few hours. This keeps in the fridge up to 3 days.

Recipe by Chef Heather Pace,


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