Vegan Apricot Crisp
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The lavender buds came from our garden. With all the homegrown ingredients, this whole recipe probably cost me less than $1!
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INGREDIENTS
Yellow Star
- Apricots
- Sugar
- Lavender
- Salt
The Apricot Crisp Filling:
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INGREDIENTS
- Oats
The Oat Crisp Topping:
- All-purpose flour
- Sugar
- Salt
- Canola oil
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This apricot crisp recipe is super simple to pull together and made up of just a few steps.
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– Preheat the oven to 350 degrees F.
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– In an 8x8" baking dish or pan, combine apricots, granulated sugar, lavender buds (if using) and pinch of salt.
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– 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.
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– 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.
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– Serve warm, room temperature or cold. Optionally, top with vanilla vegan ice cream.
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