3-Ingredient Apricot Shortbread Crisp - paleo & vegan with low-carb option

Name: 3-Ingredient Apricot Shortbread Crisp - paleo & vegan with low-carb option
Prep time: 10 min
Cook time: 20 min
Yield: 6 serving
Ingredients: 2 1/4 cups apricots; 2 tablespoons honey; 6 tablespoons coconut butter; additional fruit or nuts for topping (optional)

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
142 kcal
Course
Dessert, Snacks
Cuisine
Vegan, Keto, AIP

3-Ingredient Apricot Shortbread Crisp - paleo & vegan with low-carb option

Iris Warren

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Only 3 Whole Food Ingredients and you can have a lovely apricot fruit crisp that's paleo, vegan, and sugar-free. A low carb option is provided as well.

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Ingredients

Servings

2 1/4 cups apricots (420 grams) (pitted and quartered)
2 tablespoons honey
6 tablespoons coconut butter (50 grams)
additional fruit or nuts for topping (optional)

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Instructions

Pre-heat oven to 350F.
Fill bottom of pan with apricots or other fruit. If you are using a different size pan, you want a pretty solid layer along the bottom. Also, if you are using a different kind of fruit you may need more than the prescribed amount. Again, put in enough that the bottom is packed, to prevent the coconut butter from falling through.
Toss with honey (or other sweetener) and flatten out.
Soften coconut butter by placing it in a heat resistant jar, and warming it in a pan / bowl of hot water and letting it sit for 5-10 minutes. If needed, add a small amount of coconut oil to the butter, 1 teaspoon at a time, and stir. See recipe notes for details. You want the butter to be like cold molasses. If it's too runny, it won't stay on top of the fruit.
Drizzle coconut butter over the fruit and spread it around with the back of the spoon.
If desired, place extra fruit or nuts on top of the coconut butter.
Bake for 20 minutes, or until the top of the crisp is golden brown. At this point the topping will be mushy and dry-looking.
While the crisp is still hot, cut into squares (it's hard to cut nicely when it's cold and hard).
After it cools to room temperature, put in the fridge until chilled. DO NOT SKIP chilling it in the fridge as the oils need to cool in order to harden and provide that shortbread "butteryness".
Serve and enjoy.

Notes

CHILL! IMPORTANT! You must chill the crisp after baking or it will not work. Please do not skip this step!
Fruit Options: You can substitute other fruits for the apricots. Use blueberries, cranberries, rhubarb, or other berries for a low-glycemic treat. Peaches or plums would be great too. You may need to increase the amount of fruit depending on type - the bottom should be a solid layer.
Sweetener Options: You may use any other sweetener of choice instead of honey. You may want to adjust the amount if using another sweetener. 1 scoop stevia would be a good AIP alternative. See this post on how to use stevia. If using cranberries, more sweetener will be needed. Some think that honey isn't vegan. I actually disagree, but if you want to avoid honey for this or some other reason, you can use another sweetener of course.
Homemade Coconut Butter Option: Here's how to make your own Homemade Coconut Butter
CHILL! IMPORTANT! You must chill the crisp after baking or it will not work. Please do not skip this step!
Fruit Options: You can substitute other fruits for the apricots. Use blueberries, cranberries, rhubarb, or other berries for a low-glycemic treat. Peaches or plums would be great too. You may need to increase the amount of fruit depending on type - the bottom should be a solid layer.
Sweetener Options: You may use any other sweetener of choice instead of honey. You may want to adjust the amount if using another sweetener. 1 scoop stevia would be a good AIP alternative. See this post on how to use stevia. If using cranberries, more sweetener will be needed. Some think that honey isn't vegan. I actually disagree, but if you want to avoid honey for this or some other reason, you can use another sweetener of course.
Homemade Coconut Butter Option: Here's how to make your own Homemade Coconut Butter

Nutrition Information

Show Details

Calories 142kcal (7%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 3g (15%) Sodium 6mg (0%) Potassium 151mg (4%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1119IU (22%) Vitamin C 6mg (7%) Calcium 13mg (1%) Iron 1mg (6%) Net Carbohydrates 12g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 142 kcal

% Daily Value*

Calories	142kcal	7%
Carbohydrates	16g	5%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	3g	15%
Sodium	6mg	0%
Potassium	151mg	3%
Fiber	4g	16%
Sugar	12g	24%
Vitamin A	1119IU	22%
Vitamin C	6mg	7%
Calcium	13mg	1%
Iron	1mg	6%
Net Carbohydrates	12g