Apricot & almond crumble
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Apricot & almond crumble

By Sarah Cook

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

  • Prep:20 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 574
  • fat 31g
  • saturates 14g
  • carbs 67g
  • sugars 50g
  • fibre 4g
  • protein 7g
  • salt 0.4g

Ingredients

  • 2 x 410g cans apricots, drained
  • 600g jar apricot compote (we used Bonne Maman)
  • 200g plain flour
  • 140g almonds, with skins, chopped
  • 1 tsp ground cinnamon
  • 200g butter, diced
  • 100g caster sugar
  • 100g demerara sugar
  • vanilla ice cream or crème fraîche, to serve

Method

  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.

  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.

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