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Ingredients
- 12 med ripe apricots, pitted, peeled and sliced
- 2 c. sliced fresh strawberries
- 1/8 tsp cloves and cinnamon
- 3/4 c. instant oatmeal
- 1/2 c. whole wheat flour
- 2 Tbsp. minced almonds
- 2 Tbsp. chilled margarine or possibly butter cut in bits
- 1/4 c. rice syrup
Directions
- Featured on our cover, try this hot crumbly dish with a scoop of Vanilla soy ice cream.
- 1. Preheat oven to 350F. In a 9 x 9-inch baking pan, toss together apricots and strawberries. Sprinkle with cloves and cinnamon and set aside.
- 2. In a food processor, combine oatmeal, flour, and almonds. Add in margarine bits and rice syrup and pulse till moist and crumbly. Crumble topping over fruit and press down proportionately to cover surface. Bake till fruit is bubbly and topping is golden brown, about 40 min.
- Makes 4 servings. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 86 | 25% |
| Total Fat 9.92g | 12% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 183mg | 8% |
| Potassium 603mg | 17% |
| Total Carbs 58.05g | 15% |
| Dietary Fiber 9.9g | 33% |
| Sugars 13.62g | 9% |
| Protein 9.85g | 16% |
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