Apricot & Rosemary Crumble

Ingredients

• For the filling
• 1kg of fresh apricots
• 50g coconut sugar or maple sugar
• 2 tsp ground cinnamon
• 1 tbsp gluten free flour
• 1 tsp vanilla extract

• For the crumble
• 300g gluten free flour
• 150g ghee or coconut oil
• 70g coconut sugar or maple sugar
• 2 sprigs of rosemary or 4 drops of rosemary essential oil

Directions

Cut apricots in half and remove stone. Place inside your dish nice and snug. Mix the rest of the filling ingredients in a bowl then sprinkle over the apricots followed by 3 tbsp of water. Next place crumble ingredients in food processor and pulse until you have a crumb like consistency. Sprinkle over the fruit and place in preheated oven at 180C for 40 mins or until golden. Allow to cool for at least 30 mins before serving.