This apricot crisp recipe is amazing! It's ready to throw in the oven in practically minutes! Just throw everything together and then bake until golden brown and bubbly.
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.
Notes
Optional add-ins: There are several ways to jazz up this apricot crumble, including the addition of chopped/crushed nuts (like walnuts or pecans), shredded coconut, or a handful of dairy-free chocolate chips to the crisp topping.
Using other fruits: Feel free to swap out the apricots for other berries and fruits (like apples) based on what’s in season. You can also combine other fruits with the tart apricots like sweeter blueberries or peaches. Dried fruits like raisins/golden raisins could also be added to the apricot crumble filling.
Brown sugar: If you use brown sugar, make sure to use a vegan brand. Some brands use bone char during the processing, so it’s worth looking out for.
Experiment with spices: Feel free to swap out the lavender for more traditional spices like cinnamon, nutmeg, cardamom, and/or ginger (a pinch of each with cardamom optional)- which all pair wonderfully with apricots. You can also add in a little lemon zest and juice if the filling is particularly sweet. You can also add spices (like cinnamon) to the crisp topping.
Adjust into a crumble pie: Like this peachy crumb pie, you can prepare a pastry crust to fill with the apricot dessert fillings and oaty streusel topping.