3-Ingredient Apricot Shortbread Crisp - paleo & vegan with low-carb option
Servings: 8 inch round pan
Only 3 Whole Food Ingredients and you can have a lovely apricot fruit crisp that's paleo, vegan, and sugar-free. A low carb option is provided as well.
- 2 1/4 cups apricots (420 g) (pitted and quartered)
- 2 Tbsp honey
- 6 Tbsp coconut butter (50 g)
Pre-heat oven to 350F.
Fill bottom of pan with apricots or other fruit. If you are using a different size pan, you want a pretty solid layer along the bottom. Also, if you are using a different kind of fruit you may need more than the prescribed amount. Again, put in enough that the bottom is packed, to prevent the coconut butter from falling through.
Toss with honey (or other sweetener) and flatten out.
Drizzle coconut butter over the fruit and spread it around with the back of the spoon. If the coconut butter is solid, put the required coconut butter in a jar inside a bowl of hot water until it becomes runnyish (like cold molasses. If it's too runny, it will leak down as well).
Bake for 20 min, or until the top of the crisp is golden brown. At this point the topping will be mushy and dry-looking.
While the crisp is still hot, cut into squares (it's hard to cut nicely when it's cold and hard).
After it cools to room temperature, put in the fridge until chilled. DO NOT SKIP chilling it in the fridge as the oils need to cool in order to harden and provide that shortbread "butteryness".
Serve and enjoy.