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Blackberry and Apricot Crumble

Blackberry and Apricot Crumble

Serves: 8

Category: Desserts
Author: James Rohrbacher

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Rated by: 4 members

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Your family and friends will be delighted and so impressed when this fragrant and fruity crumble comes out of the oven!

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1 1/2 cups chopped apples
2 tablespoons lemon juice
1/2 orange, peeled
1 teaspoon pure vanilla bean powder or alcohol free vanilla extract
3/4 cup chopped dates
1/2 cup garbanzo bean flour or corn meal
2 cups old fashioned rolled oats
1/2 cup chopped walnuts
1 teaspoon cinnamon
2 pints fresh blackberries
10 fresh apricots, pitted and cut into eights
1/3 cup currants
1/2 cup dried goji berries (or dried blueberries or cherries)


In a high-powered blender, puree the apples, lemon juice, orange, vanilla and dates until smooth.

In a food processor, pulse the flour, oats, walnuts and cinnamon until a coarse meal consistency has been achieved.

In a large bowl, toss the berries, apricots, currants and Goji berries with 3/4 of the puree and 3/4 of the pulsed oat-nut mixture until well mixed. Place in a lightly-oiled baking dish.

Place the remaining puree in the food processor with the remaining oat-nut mixture and pulse again until it clumps up. Sprinkle this mixture over the top of the crumble and bake in a 350 degree F oven for 35 minutes.

If desired, top with your favorite Nutritarian ice cream or a dollop of cashew cream.

Note: To make cashew cream, blend 1 1/3 cups raw cashews, 3/4 cup vanilla non-dairy milk and 2/3 cup chopped dates together in a high-powered blender until smooth and creamy.

Calories 289; Protein 7 g; Carbohydrates 57 g; Sugars 24 g; Total Fat 6.5 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 4 mg; Fiber 10.7 g; Beta-Carotene 898 ug; Vitamin C 31 mg; Calcium 70 mg; Iron 6.9 mg; Folate 37 ug; Magnesium 46 mg; Potassium 469 mg; Zinc 0.9 mg; Selenium 2.2 ug

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