zingy gluten- and dairy-free apricot crumble

More oven usage! Yippee! I'm so excited to have my oven up and going and working for me. It's been a long time since I had one.

This was last night's just desserts.

You'll need:

• 1 15-oz. (425 g) can of apricots (save the juice!), or fresh if you have them
• lemon juice, for sprinkling
• 1 cup oats
• 1/2 c. almond flour
• 1 t. cinnamon
• 1/8 t. nutmeg
• 3 T. Okinawan black sugar (or regular brown)
• 4 T. melted coconut oil
• 1/8 t. salt
• 3 T. chopped crystallized ginger

Do this:

Drain your apricots, reserving the liquid. Chop the apricots into bite-sized pieces, and lay in the bottom of a pie plate or other oven-proof dish. Sprinkle a little lemon juice over the top to add zing!

For the topping, add your oats, almond flour, cinnamon, nutmeg, black (or brown) sugar, salt, and crystallized ginger to a bowl, stirring till mixed. Then drizzle over the melted coconut oil and squish it in with your fingers or the mixing spoon.

Sprinkle the topping over the apricots, then bake at 180 C/350 F for about 30 minutes, till the topping is crispy and a wee bit browned and the apricots are bubbly and luscious.