Colombes Wheat-Free Lavender Apricot Crisp

1. 1

   Position a rack in the center of the oven and preheat the oven to 400F.

2. 2

   Butter eight 4-inch ramekins, and set them aside.

3. 3

   Cut the apricots into 1-inch pieces and place them in a medium bowl.

4. 4

   In a small bowl, whisk together 1/4 cup of the sugar and the arrowroot.

5. 5

   Sprinkle this mixture over the fruit, add the lavender flowers, and toss to combine.

6. 6

   Spoon the fruit into the prepared ramekins, leaving 1/4 inch at the top for the crisp topping.

7. 7

   Combine the oat flour, remaining 1/2 cup sugar, and the salt in a medium bowl.

8. 8

   Stir in the melted butter.

9. 9

   Add the yogurt and mix until everything comes together into a dough.

10. 10

    Using the back of a spoon, spread the topping evenly over the apricot mixture so that it is flush with the rim of the ramekin.

11. 11

    Place the ramekins on a baking sheet and bake for 20 to 25 minutes, or until the topping is golden.

12. 12

    Enjoy warm or at room temperature, with a sprinkling of sugar on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.