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Apricot & Rosemary Crumble

Apricot & Rosemary Crumble

Ingredients

For the filling
1kg of fresh Apricots
50g Coconut Sugar or Maple Sugar
2 tsp Ground Cinnamon
1 tbsp Gluten Free Flour
1 tsp Vanilla Extract
For the crumble
300g Gluten Free Flour
150g Ghee or Coconut Oil
70g Coconut Sugar or Maple Sugar
2 sprigs of Rosemary or 4 drops of Rosemary Essential Oil

Instructions

  1. Cut apricots in half and remove stone.
  2. Place inside your dish nice and snug.
  3. Mix the rest of the filling ingredients in a bowl then sprinkle over the apricots followed by 3 tbsp of water.
  4. Next place crumble ingredients in food processor and pulse until you have a crumb like consistency.
  5. Sprinkle over the fruit and place in preheated oven at 180C for 40 mins or until golden.
  6. Allow to cool for at least 30 mins before serving.

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