Ingredients
Instructions
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1.
Preheat oven to 350 F
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2.
Toss apricots, with maple syrup, lemon juice, lemon zest, arrowroot flour and cinnamon and set aside for 10 minutes. This allows for the apricots to absorb the flavourful juices
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3.
In a medium bowl whisk together rice flour, buckwheat flour, coconut sugar, cardamom, baking soda and salt. Add the butter and use your fingers to crumble the mixture until the butter is evenly distributed
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4.
Transfer apricots with juices into a deep pie dish. Using your hands squeeze the crumble into small chunks and scatter over the apricots. Top with pecans
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5.
Bake for 40 - 45 minutes until the fruit is bubbling and the crumble is golden brown
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