Apricot Crumble

Fresh apricots make a scrumptious sweet and tangy base for a summer cobbler. We like ours with an oat crumble granola-like topping. Using coconut oil, coconut flour and coconut sugar in the topping keeps this dessert delicious but adds a healthy dimension. Serve with vanilla ice cream or frozen yogurt for a fabulous festive dessert.

10 cups apricot halves pitted (approx. 3 lbs.)
1 box Jell-O fat free tapioca
2 cups rolled oats
1 cup coconut flour
1 cup coconut sugar
1/2 cup coconut oil
1/4 cup butter
2 tsp cinnamon
1 tsp nutmegRinse, cut in half and pit apricots. Place apricots in a large glass bowl. Microwave apricots for 1 -2 minutes to soften a bit. Mix in box of dry tapioca stirring until well combined. In a separate bowl combine oats, flour, sugar, cinnamon and nutmeg. Melt coconut oil and butter and stir into dry ingredients. Pour apricot mixture into a 10 inch deep dish glass pie pan. Spread topping over apricot mixture. Bake 350˚ for 1 hour.

Allow to cool and set. Serve with vanilla ice cream or frozen yogurt

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