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

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

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F.
  2. 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.
  3. Toss with honey (or other sweetener) and flatten out.
  4. 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.
  5. Drizzle coconut butter over the fruit and spread it around with the back of the spoon.
  6. If desired, place extra fruit or nuts on top of the coconut butter.
  7. 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.
  8. While the crisp is still hot, cut into squares (it's hard to cut nicely when it's cold and hard).
  9. 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".
  10. 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

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

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 142

% 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

* Percent Daily Values are based on a 2,000 calorie diet.