Apricot Crumble

Apricot Crumble

A seasonal recipe with fresh apricots. Light and lactose-free.

Serves 4


  • 500g apricots
  • 200g Sukari cooking
  • 50g rolled oats
  • 50g ground hazelnuts
  • 50g almond slices
  • 1 yogurt of your choice


  1. Preheat the oven to 180 °C.
  2. Wash apricots and cut into 6 pieces. Put on a baking sheet, set aside.
  3. In a large bowl, add Sukari dates, rolled oats, ground hazelnuts and almond slices. Mix with your hand until the dates hold together the mixture. Spread out on a baking sheet.
  4. Bake the apricots and the date crumble for 10 minutes, then change the position of both baking sheets and bake for another 10 minutes. Let cool down.
  5. Take 4 midsized glasses and put some yogurt on the bottom, then add the apricot compote. Put into the fridge until serving.
  6. Just before serving add the date crumble on top.



Vegan recipe and photo: Nawaï Li

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