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  • Apricot Strawberry Crunch

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    Apricot Strawberry Crunch
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 med ripe apricots, pitted, peeled and sliced
    • 2 c. sliced fresh strawberries
    • 1/8 tsp cloves and cinnamon
    • 3/4 c. instant oatmeal
    • 1/2 c. whole wheat flour
    • 2 Tbsp. minced almonds
    • 2 Tbsp. chilled margarine or possibly butter cut in bits
    • 1/4 c. rice syrup

    Directions

    1. Featured on our cover, try this hot crumbly dish with a scoop of Vanilla soy ice cream.
    2. 1. Preheat oven to 350F. In a 9 x 9-inch baking pan, toss together apricots and strawberries. Sprinkle with cloves and cinnamon and set aside.
    3. 2. In a food processor, combine oatmeal, flour, and almonds. Add in margarine bits and rice syrup and pulse till moist and crumbly. Crumble topping over fruit and press down proportionately to cover surface. Bake till fruit is bubbly and topping is golden brown, about 40 min.
    4. Makes 4 servings. Vegan

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