FREE shipping on US orders over $45!
Your cart is empty!
FREE 1-year warranty on all blenders and juicers
More to Consider
Taxes and discounts calculated at checkout.
60 mins
Moderate
280 cal
8 ppl
Ingredients
6 tbsp
Butter, unsalted - or plant-based alternative
3 tbsp
Maple Syrup
1 tsp
Vanilla Extract
1/4 cup
Greek Yogurt, plain, non-fat - or coconut yogurt
1/4 cup
Tapioca Flour
2 cup
Oat Flour - + 2 Tbsp for flouring surface
2 tsp
Baking Powder
2 tbsp
Almond Milk, unsweetened
2 tbsp
Water - if needed
2
Peach, pitted - halved
4
Apricot - halved and pitted
1 tbsp
Lemon Juice
1 tsp
Vanilla Extract
2 tsp
Cornstarch
1/4 tsp
Salt
2 tbsp
Maple Syrup
An elegant, yet simple dessert that makes the most of juicy summerstone fruits. Use our mix of peaches and apricots, or mix it up withplums, cherries, or a blend of them all.
Nutritional Information
Per serving (8)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Make the crust: Attach the Work Bowl and Chopping Blade. Add the butter, maple syrup, vanilla, and yogurt to the work bowl and process until creamed and slightly fluffy. Add the tapioca flour, oat flour, baking powder, almond milk, and water if needed. Pulse 5 times until the dough comes together. Form into a ball and set aside.
2
Preheat the oven to 400°F.
3
Prepare the filling: Attach the Endless Chute and Slice/Shred Disc, slice side-up. Slice the peach and apricot halves into a mixing bowl. Add lemon juice, vanilla, cornstarch, salt, and maple syrup; toss to combine.
4
Roll the dough on a floured surface into a roughly 9-inch round, about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
5
Pile the sliced fruit in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, overlapping slightly and pinching the bottom if the dough cracks. Cover loosely with foil.
6
Bake for 40 minutes, removing the foil after 30 minutes. Continue baking until the crust is golden and the fruit is bubbling.
7
Let cool 10 minutes before serving.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
