We’ve been preserving farm to table apricots like mad over the last two weeks. Cooking them down and either canning or freezing them. We’ll be able to pull these glorious summer flavors all winter long. We have jars of apricots sweetened with local honey and flavoured with vanilla for sale. Simply take these preserves and add a simple crumble topping, bake at 350 for 30 minutes or so and enjoy a delightful summer dessert.
Crumble topping: 2cups rolled oats, 1 cup toasted pumpkin seeds, 1/2 cup coconut flakes, 1 cup brown sugar, 1-2 cup coconut oil, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt. Mix all together. Place NoFo apricot preserves in a baking dish; top with crumble and bake. Enjoy warm with ice cream or whipped cream.