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Swanson Blog / Real Food / Recipe Section

Apricot & Coconut Crisp

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monterey beer bread

Time: 40 minutes
Serves: 12
Serving size: 1 piece




Whipped Cream Topping


  1. Preheat oven to 375° F. To prepare the crust, mix extra virgin olive oil, erythritol, flour and rolled oats, and press 2/3 of the mixture into the bottom of an 8 x 8 baking pan.
  2. Chop apricots and add them to water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer.
  3. Mix chopped walnuts and coconut shreds into the remaining 1/3 crust mixture, and crumble on top of the apricots. Bake for 30 minutes. Cool and cut in 12 pieces.
  4. Place the heavy whipping cream in a chilled bowl and beat with an electric mixer. Add the erythritol and vanilla extract slowly while beating the cream until it is stiff and forms peaks. Place a dollop of cream on each piece of the dessert.

Nutrition Facts (per serving):

  • Calories 493
  • Fiber 6 grams

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