Gluten-Free Apricot Buckwheat Crumble With Pecans

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Gluten-Free Apricot Buckwheat Crumble With Pecans is a classic summertime dessert. The juicy and delicious fresh apricots are baked with cinnamon, maple syrup and fresh lemon juice. The buttery crumble is made with buckwheat flour and a touch of cardamom and topped with pecans adding crunch and nutty flavour. What I love about this gluten-free dessert, you can also serve it for breakfast or brunch. For dessert, I love the crumble warm with a dollop of vanilla ice cream or coconut cream. Doesn’t this sound mouthwatering!

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  • 2 1/2 lb. fresh apricots, sliced about 1⁄3" thick
  • 1/4 cup pure maple syrup
  • 2 Tbsp. Fresh lemon juice
  • Zest of 1 large lemon
  • 1/4 cup arrowroot flour
  • 1 tsp. GF ground cinnamon
  • 1/2 cup white rice flour
  • 1/3 cup coconut sugar or sweetener of choice
  • 3/4 tsp. GF ground cardamom
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Himalayan salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (for vegan/dairy-free option use earth balance butter)
  • 1/2 cup coarsely chopped pecans
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  • Preheat oven to 350 F
  • Toss apricots, with maple syrup, lemon juice, lemon zest, arrowroot flour and cinnamon and set aside for 10 minutes. This allows for the apricot to accumulate flavourful juices
  • 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.
  • 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
  • Bake for 40 - 45 minutes until the fruit is bubbling and the crumble is golden brown.
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    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 40 Minutes
    Serves icon Serves 4-6