Gluten free crumble bars with apricot cream

Crumbles are so quick to prepare, so versatile and appropriate at any time of the year! During the winter I prepared the red fruit version (Read here)¬†while today’s recipe is inspired by summer. I had a large amount of apricots that were starting to be a bit too soft and therefore urgently needed to be cooked. I love to make homemade jams, they have few ingredients and are not too sweet. From all those apricots I prepared a very good cream, which was the main protagonist of this crumble. The result? A crumble filled with lively and fragrant apricots, with a tender but compact consistency.
Apricots are at their best around this time, but feel free to substitute other fruits like peaches, strawberries, apples, cherries, and more.
As soon as it has cooled down, do like me, cut it and shape your bars to always carry around. You will have a healthy and genuine snack that you can eat at any time of the day.
Ready to turn on the oven? Here’s what you need to prepare your Gluten free crumble bars whit apricot cream!

Preheat the oven to 180 degrees.
Wash the apricots and cut them into pieces. Transfer them to a saucepan, add a drizzle of water, the vanilla flavor and the agave syrup. Cook over low heat for about 10 minutes. When they are soft, almost like a cream, turn off and set aside.
Prepare the crumble; in a bowl, pour all the ingredients and work with your hands until it forms a sandy (soft) dough. When all the ingredients are well blended, take a 16 cm rectangular mold lined with baking paper, pour half of the dough on the bottom of the mold. Fill all the corners by compacting with your hands, pour over the apricot compote evenly and add the other half of the dough. Bake and bake at 180 degrees for 35 minutes, when the surface is golden, then the crumble is ready.
Let it cool for an hour before cutting it.

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