Aprium Cobbler

Apriums are hybrid fruits that are the result of a complex cross between plums and apricots. Though, this recipe can be used for any fruit, or mixture of fruits.

14 apriums, pitted & divided
1 tsp. ground cinnamon
3 Tbsp. coconut oil
¼ cup pure maple syrup
¼ tsp. sea salt
1 cup pecans, walnuts, or almonds
1 cup dates, pitted
2 Tbsp. coconut oil
1 tsp. cinnamon
1 tsp. pure vanilla extract or ½ vanilla bean

Put 10 apriums, 1 tsp. cinnamon, 3 Tbsp. coconut oil, maple syrup, and salt in a blender (a high-speed like a Vita-Mix works best). Blend on high until smooth and pour into a pie pan.

Chop up 4 remaining apricots in little bits and sprinkle them onto the apricot purée.

In a food processor, make the crumb topping by processing nuts, dates, 2 Tbsp. coconut oil, 1 tsp. cinnamon, and vanilla until it resembles coarse crumbs (before it turns into a butter). Sprinkle on top of apricots.

Now you can either serve it right away or stick it in the dehydrator at 105ºF for 30 minutes to 3 hours if you'd like it warmed and your house to smell divine.

Scoop onto plates or bowls and serve immediately.

Store leftovers in the fridge. It stays good for 3 more days.