This is possible a more grown up crumble on only just. I added poppy seeds to the topping which add a surprisingly delightful little extra crunch. I also rubbed in some good quality marzipan which gives you delicious little gems of chewy sweet almond.
The fruit is just fresh apricots with a glug or two of maple, a nip of vanilla and sprinkle of cinnamon. The addition of a slosh of Amaretto for a special occasion is also a delicious addition.
As always adapt as you will, different stone fruit or cherries when in season are delicious with this topping. If you have an aversion to marzipan just omit altogether. However, if your aversion is due to horrid childhood memories as mine once, I urge you to try again. With a good quality white marzipan made with ground almonds and sugar, sometimes a little vanilla.
For the Apricots
8-10 fresh apricots
2-3 tbs maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
2 tbs amaretto (optional)
100g plain flour or GF alternative
70g plant based butter
2 tbs soft brown sugar
½ tsp cinnamon
1 tbs poppy seeds
2-3 tbs flaked almonds
Plant based cream or custard to serve is recommended.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!