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