Happy Friday friends.
I've got a sweet, tangy, tart yet comforting summer fruit crisp for YOU.
Because I love you!
And I love summer fruit :)
MTF: Lemony Apricot Berry Crisp
Vegan, Macrobiotic Friendly, Quick & easy to prepare.
This recipe is very forgiving. Use what you have. Play around with the amounts. As you can see the amounts I've provided are pretty vague. I wanted a crisp that was very light and tart and fresh, so it doesn't have much fat or sugar compared to regular recipes. If you want something a little richer, add in a bit more oil or sugar, and you're good to go :)
- 1 small pint of a more tart berry (I used red currants). Feel free to use strawberries, cherries, or blackberries as well.
- About 2 cups, of blueberries (I used josta berries from the market)
- about 6 fresh apricots, cut into sixths
- Juice of half a lemon + zest (optional)
- coconut oil - about 4 TBSP total (or other oil / fat of choice)
- 1 cup flour of choice (I used spelt flour)
- 2 cups rolled oats
- 1/4 to 1/3 cup granulated sugar of choice (maple sugar, coconut sugar etc), divided between filling and topping
- dash of cinnamon
- pinch of salt
- almond milk or cold water, about 1/4 cup
- Heat oven to 350F.
- Rub some oil all around on a glass pyrex dish ( I used a 13" x 9" one)*
- Wash all fruit, cut up the apricots.
- Spread the fruit over the bottom of the pyrex dish.
- Sprinkle in about 2 - 4 TBSP of sugar, depending on how tart you like your crisp, and how tart your berries are. Add in a pinch of sea salt, the lemon juice, and stir around so everything gets coated. **
- In a separate bowl, mix flour, oats, and a few tablespoons more of sugar, and a dash of cinnamon. Using a fork, or your hands, crumble in a few heaping tablespoons of coconut oil. [If using other oil, then just mix in with a fork].
- Add in just enough almond milk or cold water to form a crumbly wet dough.
- Using your hands, grab chunks of the dough and crumble evenly over the the fruit.
- Bake at 350F for at least 30 minutes, but up to an hour - checking for when the fruit is bubbling around and edges, and the top is golden. I left mine in for about 45 minutes.
- Remove from oven and let cool. If the fruit seems liquidy, don't worry - mine firmed up as it cooled. We kept the leftovers in the fridge, and the next morning they were GOOD. Yum!
* You can definitely use a smaller baking dish, just be warned it may take a bit longer to cook at it will be a bit deeper
** Feel free to add in a tablespoon or two of flour to the fruit, or another starch of choice, if you want it to "gum up" a bit more.
You may want to serve it with some vegan vanilla icecream for a treat...or top it with more fresh berries the next morning (as I did) for a delicious summery breakfast.