Summer fruits do – finally ! – their return. I took the opportunity to make an apricot peanut butter crumble. This recipe is completely vegan and gluten free.
Obviously, if you want to make this recipe with wheat flour, it is quite possible. Peanut butter, meanwhile, can be substituted by any other oilseed mash: almonds, hazelnuts, etc.
I made this dessert because my eyes were bigger than my stomach and I bought a little too much fruit. In these cases, crumbles and other compotes are good alternatives so as not to spoil overripe fruits. Another option, if you see that you are not going to eat all of your fruit, freeze it for future smoothies.
Apricot crumble peanut butter
3 peaches (I prefer the white ones – but it’s your choice !)
40g whole cane sugar (or other unrefined sugar)
40g rice flour (in organic stores, generally)
40g ground almonds
50g peanut butter (100% peanuts)
A few mint leaves
Preheat the oven to 180°C (rotating heat).
Wash and remove the cores of the apricots. Cut them into quarters before putting them in a Pyrex or clay dish.
Clean, peel and remove the peaches cores. Cut them into quarters and add them to the apricots.
In a bowl, mix the dry ingredients : sugar, flour, almond powder. Add the peanut butter and crumble the preparation with your fingertips.
Once the crumble batter is homogeneous, distribute it evenly over the fruit.
Bake for 20 minutes. The crumble should be golden and the fruit stewed.
Once out of the oven, let the crumble cool. It is then possible to eat it like that or with a scoop of vanilla ice cream for an real treat !
This recipe can be used for a lot of different fruits. So, make your choice !
Other summery desserts :
- Easy Strawberry Almond Pie recipe
- Almond apricot Tartelettes