3-Ingredient Apricot Shortbread Crisp – paleo & vegan with low carb option

Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

{I love easy recipes. I mean – I NEED them with how busy my life is.  Like chia pudding and no bake cookies. If you’re like me, you will love what Naomi Huzovicova of Almost Bananas has for us today. A fabulous 3 Ingredient Shortbread Recipe that’s simply ingenius! Turns out if you bake one of my favorite ingredients, coconut butter, you get a shortbread!  Who’d have thunk?! 

Read on to get this great simple recipe that’s sure to please.}

As I’ve mentioned before, apricots are abundant in the area where I live. The smell of apricots is the smell of summer to my husband.

His mother cans jars and jars of them for the family to eat through the winter. They eat them as a side dish with meat, which I found strange at first but it is quite tasty.

My in-laws have seven trees, and each one is a little different: large or small, juicy or dry, bursting with flavour or more bland, early ripening or late. My father in law keeps the ground free of rotting fruit by diligently picking up all the fallen fruit to ferment. He mashed it a bit, dumps it in a barrel and leaves to to bubble away, and then takes it to someone to ‘burn’ into strong schnapps.

This year I made unsweetened apricot puree, dried them, made a fermented spread, and a syrup to make juice. I’ve eaten piles and piles fresh.

But by far the best way I’ve eaten apricots is in this crisp recipe.

Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

The idea of baking coconut butter (or manna) on fruit came from my sister, Miwa. Baking coconut butter renders it like shortbread when it cools. The baking brings out the sweetness of the coconut and the fruit keeps it nice and moist. And I can’t even describe the texture of the shortbread topping. Buttery smooth, naturally sweet, just…delicious. You have to try it to understand.

And it couldn’t be easier to make. Three ingredients!! Or even two, if you don’t want a sweetener with the fruit.

I’m a huge fan of easy to make recipes that are also healthy and delicious, treats like 3 Ingredient Amazeballs and Watermelon and Lemon Balm Sorbet.

Any fruit can be used, although as Smitten Kitchen observed, the tartness of apricots mellows after chilling so this crisp makes it a particularly great pairing. If you use a different fruit, you may want to adjust the amount of sweetener.

If you’re looking for a low carb option, use blueberries, strawberries, or raspberries, or even cranberries (but you might need some added sweetener for the latter option).

After baking, you’ll want to keep the crisp refrigerated – if it sits too long at room temperature (at least in hot weather), the crisp gets rather soggy.

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Need an easy healthy dessert? I can't believe how simple this 3 Ingredient Apricot Shortbread Crisp is! Typically an easy dessert is made with box mixes but this one is totally healthy - paleo with a low carb option.

How about you? What fruit would you use?
What’s your favorite Easy Healthy Dessert?

Naomi Huzovicova - Writer at Whole New MomNaomi is originally from Canada but is now a wife and mom in Slovakia. She tries to live each day as a follower of Christ in the chaos of caring for children. Using real food and creating an environmentally-friendly surrounding for her family is a priority. She dreams of a little farm while living in an apartment, enjoys handmade creations, and still doesn’t like brussels sprouts. Naomi shares her food creations and photos of Slovakia at Almost Bananas. She looks forward to connecting with you on PinterestGoogle+, and Facebook.

These comments do not necessarily reflect the opinions of Whole New Mom.

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  1. So I don’t have coconut manna (nor do i know how to find it where I live) BUT i followed this recipe and instructions exactly, subbing jarred Coconut Butter and sprinkling the top with finely shredded coconut, and I LOVED it! It may not be crispy or look like the photos, but its delicious. The Apricots became caramel-y and soft after boiling in the coconut butter. The coconut butter itself, is a nice firm chewy bite – that pairs perfectly with the apricots! It’s GOOD and I will keep this idea in my back-pocket! Chilling it completely and eating it cold is vital.

  2. Emma Franklin says:

    I used store bought coconut butter and it didn’t work out as expected… it tasted delicious straight out of the oven though, warm apricots drizzled with warm coconut butter and when chilled it was still good to eat, the coconut butter had just hardened but no shortbread!

  3. Is there anything to sub for the coconut butter? We have coconut allergies here. Just curious. Thanks!

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