What’s Cooking?… Vegan Chocolate Apricot Crumble.
In December, in Australia, stone fruits begin to come into season. One of my hands down favorites are apricots. They are not only delicious fresh, but highly adaptable and super delicious cooked, dried or preserved.
Personal opinion only, but I’ve often thought that genetically people tend to be chocolate lovers or fruit lovers. So this morning when I was contemplating making apricot crumble for dessert, I thought why not make a marriage of the two and then slow cook it as well for the ultimate dessert! Incidentally, is a healthy dessert which can qualify as a vegan food if served without any dairy!
This is how I do it.
Set the oven to 140 degrees Celsius. Put the 2 tablespoons of olive oil into the base of a large baking pan. Move the pan around so the oil spreads out. Put the prepared apricots evenly on top. Sprinkle with the white sugar.
Meanwhile, combine the rest of the dry ingredients in a large bowl. Mix well. Add the oil and water. Mix through. Spoon the mixture gently over the top of the apricots.
Bake in the slow oven for 1 hour 20 minutes