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1
First make the topping.
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2
Preheat the oven to 350 degrees.
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3
Cover a baking sheet with parchment.
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4
Place the oats, rice flour, whole-wheat flour or ground flaxseeds, turbinado sugar, salt and nutmeg in a food processor fitted with the steel blade and pulse several times to combine.
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5
Add the butter and pulse until the butter is evenly distributed throughout the grain mix.
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6
The mixture should have a crumbly consistency.
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7
Spread the topping over the parchment-covered baking sheet in an even layer.
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8
Place in the oven and bake 10 minutes.
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9
Rotate the pan, stir the mixture, and bake another 10 minutes, until nicely browned.
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10
Remove from the heat and allow to cool.
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11
You can keep this in an airtight container or freezer bag in the freezer for several weeks.
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12
Raise the oven heat to 400 degrees.
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13
In a large bowl, toss together the apricots, honey or agave nectar, cinnamon, cornstarch, slivered almonds, vanilla and almond extract.
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14
Cover and let sit for 15 minutes.
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15
Butter a 2-quart baking dish.
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16
Scrape the fruit and all of the juice in the bowl into the baking dish.
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17
Spread the crumble topping over the apricots in an even layer.
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18
Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned.
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19
Remove from the heat and allow to cool for at least 10 minutes before serving.
