There’s a fine line between cobblers, crisps, crumbles, and bettys, and everyone has their preference, but after eating this luscious vegan apricot betty, we’ve found a favourite. Our perfect gluten-free breadcrumbs are totally transformed in this dessert, showing up sweet, salty, and perfectly crumbly.
Preheat oven to 375F.
In a large skillet, melt butter and add breadcrumbs, maple syrup, brown sugar and cardamom. Stir all together until well combined.
Toss apricots, lemon juice, sugar, and cornstarch in a large bowl and transfer to a casserole dish.
Top the apricots with the crumb mixture and bake until the apricots are tender and the crumble is golden brown, approximately 35 minutes. Serve with your favourite plant-based ice cream.