2 cups apricots, (about 5) chopped
2 tsp organic sugar
1 tsp lemon juice
1 tsp corn starch (or substitute arrow root)
1/2 cup rolled oats
6 Tbsp oat flour
6 Tbsp organic light brown sugar
2 Tbsp coconut oil, (at room temperature)
Vanilla Ice Cream (if desired)
Preheat the oven to 375 degrees F.
In a small bowl, combine the apricots, sugar, lemon juice, and corn starch. Stir until combined and set aside.
In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
Add the fruit mixture to the bottom of a 24 ounce (708 mL) baking dish. Then add the oat mixture on top.
Bake 40 to 45 minutes until the edges start to bubble and the topping is slightly crispy.
Let stand 10 minutes before serving. Top each serving with a scoop of vanilla non-dairy ice cream, if desired.
Recipe and image adapted from: https://www.veggiessavetheday.com/apricot-crumble/