Vegan Fresh Apricot Crisp

Here at Pernillas Vegan Healthy Recipes, where we celebrate the vibrant flavors of plant-based dishes made with fresh, in-season, and organic ingredients. Our philosophy is simple: cooking with nature’s best not only elevates the taste of every meal but also supports your well-being and the planet. Whether you’re new to vegan cuisine or a seasoned cook, our recipes are designed to be easy, wholesome, and delicious. Explore our collection of seasonal dishes, from light summer salads to comforting winter stews, all crafted with the freshest organic produce. Let’s embrace the seasons and the joy of cooking with nature’s finest ingredients together!

Here is the rewritten recipe with measurements in both imperial and deciliters (dl):

Vegan Fresh Apricot Crisp Recipe

Ingredients

For the filling:

• 4 cups (9.5 dl) fresh apricots, halved and pitted
• 2 tablespoons (0.3 dl) cornstarch
• 1/4 cup (0.6 dl) maple syrup

For the topping:

• 1 1/4 cups (3 dl) rolled oats
• 1 cup (2.4 dl) all-purpose flour
• 1/3 cup (0.8 dl) brown sugar
• 1 teaspoon (0.1 dl) cinnamon
• 1/4 teaspoon (0.02 dl) salt
• 1/3 cup (0.8 dl) cold vegan butter, cubed

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, toss the apricot halves with the cornstarch and maple syrup until evenly coated. Transfer the mixture to a baking dish.
3. In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold vegan butter and use your fingers to work it into the dry ingredients until it forms coarse crumbs.
4. Sprinkle the topping evenly over the apricots.
5. Bake for 35-40 minutes, until the fruit is bubbly and the topping is golden brown.
6. Let cool slightly before serving. Enjoy on its own or with a scoop of vegan vanilla ice cream.

This version of the recipe retains the delicious balance of the juicy apricot filling and the crispy oat topping while providing clear measurements for both imperial and deciliter metrics.