Name: Apricot & almond crumble
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 2 x 410g cans apricots drained; 600g jar apricot compote (we used Bonne Maman); 200g plain flour; 140g almond with skins, chopped; 1 tsp ground cinnamon; 200g butter diced; 100g caster sugar; 100g demerara sugar; vanilla ice cream or crème fraîche to serve

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Apricot & almond crumble

Apricot & almond crumble

Sarah Cook

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 2.9 out of 5.6 ratingsRate

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A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 x 410g cans apricots

drained
600g jar apricot compote

(we used Bonne Maman)
200g plain flour
140g almond

with skins, chopped
1 tsp ground cinnamon
200g butter

diced
100g caster sugar
100g demerara sugar
vanilla ice cream or crème fraîche

to serve

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Nutrition: per serving (8)

kcal574
fat31g
saturates14g
carbs67g
sugars50g
fibre4g
protein7g
salt0.4g

low

Method

step 1

Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
step 2

Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.

Recipe from Good Food magazine, March 2012

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A star rating of 2.9 out of 5.6 ratings

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