Apricot blueberry crumble (vegan!)

This vegan crumble is the perfect balance of sweet and tart. It’s topped with a crunchy crumble top that tastes like oatmeal cookies and the filling looks like jewels in the sunshine.

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Apricot blueberry crumble (vegan!)

Course

Dessert

Prep Time

15 mins

Cook Time

45 mins

Servings

Ingredients

• 3 cups apricots
• 1 cup blueberries

crumble top

• 1 cup flour I use 50/50 whole wheat and white flour
• 1 cup rolled oats
• 1 cup brown sugar can use any type of sugar
• 1/4 cup coconut oil melted
• 1/4 cup vegan butter melted

Course Dessert Prep Time 15 mins Cook Time 45 mins Servings Ingredients 3 cups apricots 1 cup blueberries crumble top 1 cup flour I use 50/50 whole wheat and white flour 1 cup rolled oats 1 cup brown sugar can use any type of sugar 1/4 cup coconut oil melted 1/4 cup vegan butter melted

Instructions

1. Preheat oven to 375F
2. Pit and halve the apricots, and arrange in your 9X13 baking dish in a single layer
3. Pour blueberries on top of your apricot layer
4. Mix the dry crumble top ingredients, and then mix in the melted coconut oil and vegan butter. Mixture should resemble tiny oatmeal cookies. (yum)
5. Pour crumble top over fruit mixture and bake for 45 mins until fruit is bubbling and topping is crisp
6. Serve with vegan ice cream or coconut cream, or just on it's own. Enjoy!

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