Gluten-Free Vegan Apricot Crumble Recipe

Apricot Crumble Recipe

Warm, buttery, and just the right amount of crispy, this apricot crumble doesn’t taste like it compromises for its vegan and gluten-free namesake. Instead, it screams comfort with every dense, aromatic, and lightly sweetened bite. The only way this apricot crumble recipe gets any better is when you pair each slice with a scoop (or two) of homemade vegan ice cream. Enjoy!

Not only is this apricot crumble vegan and gluten-free but it is also refined-sugar free, relying on the inherent sweetness of the apricots as well as maple syrup and coconut palm sugar.

Gluten-Free Vegan Apricot Crumble Recipe

Serves 8-10


For the filling

  • 8 ripe apricots, pitted and sliced
  • ¼ cup coconut palm sugar
  • 1 teaspoon arrowroot powder
  • 1 tablespoon freshly grated ginger

For the crust

  • ½ cup vegan butter (I use Earth Balance)
  • ¼ cup maple syrup
  • 2 cups gluten-free flour blend
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup nondairy milk of choice
  • 1 tablespoon freshly grated ginger
  • ¼ cup coconut palm sugar


Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie pan with butter and set it aside.

In a bowl, add the apricots, coconut palm sugar, arrowroot powder, and ginger. Toss until well combined. Transfer the apricot mixture to the buttered pan and spread evenly.

In a food processor, pulse together the butter, maple syrup, gluten-free flour, baking powder, and salt until the mixture is crumbly. Add in the nut milk and grated ginger and pulse the mixture until a dough forms. Piece the dough evenly across the top of the apricot mixture and sprinkle evenly with the coconut palm sugar.

Bake the apricot crumble for 30-35 minutes, or until the dough is golden brown. Let cool down a bit before serving warm.

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