For the apricots
700-750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices
4 tablespoons rice malt syrup
the juice of 1 lemon
1 teaspoon natural vanilla extract
half a teaspoon dried ginger powder
half a teaspoon cardamom powder
For the crumble
300 g almond meal
5-6 tablespoons muscovado sugar
a few pinches of cinnamon powder
1 large tablespoon cocoa powder
a pinch of whole sea salt
70 g pure cocoa butter, melted
30 ml extra virgin olive oil
1 tablespoon almond butter
Makes 4-6 servings.
In a medium bowl, combine the apricots, rice malt syrup, lemon juice, vanilla extract, ginger and cardamom powder. Mix thoroughly and refrigerate for about 2 hours.
In a large bowl, combine the almond meal, muscovado, cinnamon, cocoa powder and salt. Add the cocoa butter, olive oil and almond butter and rub ingredients together using your fingers until the mixture resembles breadcrumbs. Refrigerate for about 45 minutes.
Remove the apricots from the fridge, arrange the crumble randomly on top of the fruit and serve cool.