Vegan Apricot Crisp

The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!

INGREDIENTS

Yellow Star

- Apricots

- Sugar

- Lavender

- Salt

The Apricot Crisp Filling:

INGREDIENTS

- Oats

The Oat Crisp Topping:

- All-purpose flour

- Sugar

- Salt

- Canola oil

This apricot crisp recipe is super simple to pull together and made up of just a few steps. 

– Preheat the oven to 350 degrees F.

– In an 8x8" baking dish or pan, combine apricots, granulated sugar, lavender buds (if using) and pinch of salt.

– In a medium mixing bowl, combine oats, flour, brown sugar, and ¼ teaspoon of salt. Drizzle in canola oil and mix until crumbly. Sprinkle oat topping onto the fruit.

– Place the baking dish on the middle rack in the oven. Bake for 25 minutes, or until the fruit is bubbly and the crisp topping is golden brown.

– Serve warm, room temperature or cold. Optionally, top with vanilla vegan ice cream.

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