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APRICOT & PECAN SHORTBREAD CRUMBLE

Recipe by SpamellaB This nutritious and delicious Apricot & Pecan Shortbread Crumble is simple and quick to create! They're bound to be a family favourite. Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

Serves: 9-12

Prep: 20 minutes

Cook: 30 minutes

Ingredients

FOR THE BASE:

100 g Oat flour

100 g Almonds, ground

4 tablespoon Natvia

1 teaspoon Cinnamon

1 Egg (or Flax Egg)

FOR APRICOT FILLING

250 g Apricots, dried

400 mls Water

2 tablespoon Cornflour

FOR CRUMBLE TOPPING:

30 g Oat flour

30 g Rolled Oats

2 tablespoon Natvia

2 tablespoon Oil

49 g Pecan pieces

Method

  1. First place the apricots in a pan with the water and simmer for 15 minutes until softened and half the liquid has been absorbed, then set aside.
  2. Preheat the oven to 180C and grease and line a 9x9 inch baking tin.
  3. Mix together all of the ingredients to form a dough-like texture. Press into the base of the tin and smooth out evenly. Bake for 5-10 minutes.
  4. Once the apricots have cooled, tip into a food processor or blender with the remaining juice and cornflour and blend well until thick and mostly smooth. Spoon this over the base to cover in an even layer.
  5. Mix together the crumble topping ingredients and sprinkle over the top to cover. Bake for a further 20 minutes then leave to cool completely. Cut into 9-12 bars and enjoy! Store in the fridge for up to 4 days.
Carbs Pro Fats Energy KJ Calories Serving size
29.7g 8g 21.1g 1500kJ 358 60g
APRICOT, CRUMBLE, DAIRY FREE, DESSERT, GLUTEN FREE, KIDS TREATS, LUNCH BOX TREATS, PECAN, QUICK DESSERTS, SHORTBREAD, SUGAR FREE, VEGAN

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