Apricot Strawberry Grilled Crisp

Hey there!

I’m back again from another adventure. Although I’m slightly confused as to what day it is, what time zone I’m in, and who is going to do all of my laundry before leaving again this weekend for a wedding, I have something sweet + summery for you today.

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

Chris and I were on the east coast last week and just got home last night. He had work training in Fairfax, VA for a few days, so we thought it would be fun if I came along. I was able to bring work with me and stay busy while Chris was working so it worked out well.

After 2 days in Fairfax we planned to head to DC for a long weekend to celebrate our 6th wedding anniversary. I hadn’t been to DC since 6th grade and Chris had somehow never been. We lucked out with very comfortable weather on Saturday and pretty much walked until our legs couldn’t walk any longer. The two meals I ate for breakfast—plus mimosas + coffee—kept me fueled all day long.

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

It was the first time either one of us had really take a complete break in quite awhile. Even though I was in CA twice recently and OH just a few weeks ago I kept working throughout all of those trips. But this time there were no house projects staring us down, no work deadlines to complete, and emails that could wait to be answered.

The only thing we had to do was explore + eat our way through DC.

And that we did.

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

But before leaving for our trip I whipped up this lightly sweet, fruity, doughy-topped treat!

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

Up until this recipe I had never tried a raw apricot before, which kind of blows my mind. I have no idea why this is but I had only ever eaten the dried variety. I decided it was finally time to try them out and they’re obviously my new favorite. If you like nectarines and peaches then you will also like fresh apricots. They’re not quite as juicy but the taste is similar.

I paired them with the most fragrant strawberries I’ve eaten this year and topped it all off with an incredibly simple oat crisp topping, which included a surprise ingredient.

Quinoa! We had a bowl of plain quinoa in our fridge that I knew wasn't going to be eaten before leaving for our trip, so into the mixture it went. The quinoa added a lovely crunchiness to the texture that contrasted well with the ripe fruit and soft oat crumble.

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

The best part about this dessert? It takes about 10 minutes to throw together and you can bake it on the GRILL! No need to heat up your whole house. This baby is grill-baked!

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

Print this!

Apricot Strawberry Grilled Crisp

gluten-free, vegan // yields 4-6 servings

for the crumb topping:

  • 3/4 cup gluten-free rolled oats
  • 1/2 cup gluten-free oat flour, divided
  • 1/3 cup cooked quinoa, optional*
  • 1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar
  • pinch of salt
  • 1/3 cup unrefined coconut oil, softened not melted

for the fruit filling:

  • 8 ripe apricots, pitted + sliced into 6-8 segments
  • 1 pint strawberries, stemmed + quartered
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons gluten-free oat flour
  • 2 tablespoons muscovado sugar

Preheat your grill [or oven] to 350* F.

Stir oats, flour, quinoa, sugar, and salt together in a mixing bowl until combined. Cut in the softened coconut oil with a pastry blender or fork until the mixture starts to form a crumbly dough and the oil is evenly distributed.

In another bowl combine the fruit and toss with the vanilla extract. Then add in the flour and sugar and toss to coat.

Portion out the fruit mixture into 4 oven-safe baking dishes about 4-inches in diameter, or in an 8x8/9x9 baking pan. [You could also use about 8 ramekins.] Sprinkle the oat mixture over each portion and lightly pat down.

Place dishes on the grill [avoiding hot spots] and bake for about 20-25 minutes until the oat mixture starts turning golden brown. Carefully remove and let cool for about 5-10 minutes.

Serve with a scoop of vanilla Greek frozen yogurt or vanilla bean coconut milk ice cream if desired.

notes: *The quinoa is a fun addition that turns crunchy once baked in the mixture. However, feel free to leave it out. Simply add in 3 more tablespoons of rolled oats instead. This dessert is only lightly sweetened. Add more sugar if desired.

Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree
Apricot Strawberry Grilled Crisp | edibleperspective.com #vegan #glutenfree

The gooey texture and vibrant flavors just about killed me.

Enjoy!

Ashley

almond apricot butter cookies

Two thumbs down for waking up with a sore throat that feels like I’ve swallowed a ball of sandpaper.

But.

Three thumbs UP for the cookies below.

And.

Four thumbs up for Japanese sencha green tea + a spoonful of raw honey.  My throat is already 100x better.

So, the cookies…

First.

They are grain free! 

Second.

They are sugar free!

Third.

Apricots are included.

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Recently, Gena posted a how-to on making date paste, which can be used as a natural sweetener.  Since apricots and dates have a similar texture and it’s National Apricot Day, I wanted to try out this dried fruit paste method with apricots.  This is such a great alternative to sugar.  It’s intensely sweet and loaded with fiber + nutrients. 

It would definitely take some experimenting to figure out how to substitute this in for liquid sweeteners [like maple syrup and honey], but I think it can be done!  Gena wrote a follow up post the following day, loaded with information on date paste.  Definitely worth checking out!

Apricot Paste[adapted from Gena’s date paste]

  • 1 cup apricots [unsulphured]
  • 3/4 cup boiling water
  1. Heat 3/4 cup water until boiling.
  2. Pour into a bowl over the apricots, trying to make sure they’re all covered.
  3. Let sit for 1 hour, on the counter, stirring once 1/2 way through.
  4. Blend in a high powered blender, until desired consistency is met.  If needed, add more water to thin out. 
  5. Store in a sealed container, in the fridge, for up to a week [per Gena’s suggestion].

*I’m not sure how well a food processor will work for this task.  I wanted some texture to the paste, so I stopped blending before 100% smooth.

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Next up, let’s talk about the almond flour.

Almond meal + almond flour are two different things.

almond meal = ground, raw almonds

almond flour = ground, blanched + raw almonds [no skins!]

Almond flour has a lighter and smoother texture.  I don’t think the two can be subbed 1:1 as they will have a different texture.  Instead of buying blanched almond flour, which is pricey, I made my own at home.

Blanched Almond Flour

  • blanched, raw almonds
  1. In a food processor or blender, blend almonds in small batches [not over 3/4 cup – 1 cup at a time] until flour like.  No large pieces should be left.  Be careful not to blend too long as you could end up with nut butter, or flour that has become warm + moist from the motor making it hot.  I used my Vita-Mix and scraped the sides and bottom a few times to help move things along.
  2. Sift the flour to get rid of any clumping.  You may need to use a spoon to help sift it through. 
  3. If you’re left with any almond pieces or pieces that won’t sift through, add those to the blender again until flour like.
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Sifting is important! 

Before:

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 After: 

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I haven’t done much gluten free cookie experimenting at all.  It scares me!!  The only “cookies” I’ve made so far, are mandel bread + oatmeal trail mix cookies.  And I don’t really consider those true cookies.

These however, are.

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Melt in your mouth.

Hint of lemon.

And a dollop of apricot sweetness.

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What’s great about these cookies are that you can eat them as an indulgent treat, as part of breakfast, or pop two in your mouth before or after a hard workout.  They’re loaded with healthy fats, protein + fiber, but you would never know it.

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Almond Apricot Butter Cookies [adapted from Peanut Butter and Jelly cookies]

yields 18 // gluten free, grain free 

To me, this type of buttery rich cookie needs no added sugar in the actual cookie.  The spoonful of apricot sweetness on top does the trick!  I made two versions, one with more coconut oil + almond butter, but the version below was the best.

  • 1 1/2 cup + 2 Tablespoons blanched almond flour, sifted
  • 2 Tablespoons coconut oil
  • 2 Tablespoons creamy almond butter
  • 1 large egg
  • 4-6 Tablespoons apricot paste
  • 1 Tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  1. Preheat your oven to 350* and line a baking sheet with parchment paper.
  2. Melt coconut oil on the stovetop or in the microwave and pour into a mixing bowl.
  3. Whisk together the coconut oil and almond butter until smooth.
  4. Whisk in the egg, lemon zest, vanilla extract + salt.
  5. With a spoon, stir in the almond flour, until a thick dough has formed.  If the batter seems too oily and wet, add 1 Tablespoon more flour at a time.  The dough should be fairly stiff.
  6. Measure tablespoon sized cookies and place one the cookie sheet 2” apart. 
  7. Press into the middle of each cookie, gently, with your thumb.
  8. Add about 3/4 teaspoon – 1 tesapoon apricot paste on top of each indentation.
  9. Bake 10-14 minutes until light golden brown.
  10. Let cool for at least 10min, then transfer to a cooling rack.

tips/substitutions:  If you don’t make apricot paste, feel free to use any no-sugar-added jelly or jam.  If you want the almond flavor kicked up, add 1/4 teaspoon almond extract.  Almond meal may work. 

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Time for tea + honey round 2!

Ashley