Ambrosia: Apricot Butter - vegan, gluten free, & free of just about everything else

Remember my friend with the apricot tree? Well, when I went over the other week to get some more fruit, her countertops were covered. You know those plastic tubs that baby spinach and salad greens come in? I think she had about six of those filled and overflowing with fragrant, golden fruit. So instead of coming home with a pound or two, I came home with eight.

It turns out that I don't love fresh apricots. I like them dried, but I love them turned into butter. If you think I went into raptures in past summers about peaches, well, you're right, but I went into bigger, louder raptures over this apricot butter. Obviously, Mr Official Taster thinks I'm nuts, but, you know what? More. For. Me.

Little Apricot Cakes - vegan

A friend of mine has an apricot tree in her backyard (I know, California living is hard) and this year it is just bursting with fruit. Every time I see her, she wants to give me what seems like hundreds of pounds of the sweet fruit. I've resisted thus far (though I admit to having jam thoughts) and I've only brought home a small number. In addition to his unbelievable dislike of peaches, Mr Official Taster also steers away from apricots. sigh

Peach Crisp - vegan & gluten free

Every summer since sometime in high school, I've made this fruit crisp. When I've been asked for my favorite dessert, I've responded with this one. Now, not to knock chocolate cake, but this is so, so, so good partly because there's only a small window each year during peach heyday when it's doable.

Vegan & Gluten Free Apricot Blackberry Crisp

I hear that it's hot. It may have been mentioned once or twice by family, friends, and the news. However, it is far from hot here in supposedly-sunny Southern California. All week it's been cool, cloudy, and even a little rainy. In fact - and some of you will have trouble believing this - I was wearing corduroys and fleece this week. For real. Multiple days. The result? I keep craving warm comfort food even though it's July and I'm sure most of you out there aren't in the mood for warm food. Or using an oven.

So, I apologize. This delicious crisp uses the oven, but you can turn it on and go away for a while, so maybe it's not so bad? In any case, I think it's worth it. Fresh fruit crisps are one of my favorite desserts. Some of them may even beat out some chocolate recipes. Part of the appeal, I believe, comes from their limited make-ability, like gingerbread or s'mores. These crisps are really only best when the fruit is at it's peak. When you've just picked it up at the farmers' market because you just couldn't resist. When each fruit is equally fragrant and flawless. When you can't possibly eat the 3 pounds of apricots you brought home.
Some of you may remember the Apple, Blackberry, & Strawberry Crisp I wrote about in April. That was a vegan recipe, but I've upped the ante and created a vegan and gluten free crisp! For this one, I used the same Sorghum Blend (mix of sorghum flour, potato or corn starch, and tapioca powder) I used in the Patriotic Cupcakes. If you made a full batch for those, you should have enough left that you don't need to mix up more. Don't need to worry about gluten? Just use an equal amount of all-purpose flour instead. Likewise, regular rolled oats work fine. Certified gluten-free oats are important to people with Celiac disease because regular oats can be contaminated with gluten from the fields, processing plant, etc. Finally, I think this is delicious as written. Official Taster thinks it's a little tart. So maybe add a bit more sugar if your taste buds swing that way.

Vegan & Gluten Free Apricot Blackberry Crisp
2 lbs ripe apricots, quartered and pitted (about 12)
8 whole almonds
1 C packed brown sugar
2 tsp cinnamon
6 oz blackberries (1 clamshell)
1/2 C Sorghum blend
1/2 tsp nutmeg
6 Tbsp chilled vegan butter, cut into 1/2" pieces
1 C gluten-free rolled oats

1. Preheat the oven to 375 F. Place the apricots in a baking dish. I used a 9" glass dish.
2. In a food processor, grind the almonds with 1/4 C brown sugar, and 1 tsp cinnamon for about 30 seconds, or until it's a fine mixture. Scrape this sugar mix over the apricots and toss. Scatter berries across the top.
3. Combine sorghum blend, nutmeg, remaining 1 tsp cinnamon, and butter in a food processor, with several on-off pulses or only until the mixture looks like a coarse meal. Add the oats and pulse a few more times to break them up.
4. Spread topping over fruit. Bake for 45 minutes or until top is golden brown