- Prep time
- 0:25
- Cook time
- 0:30
- Skill level
- Low
- Serves
- 10 approx
If you're a fan of stone fruit, you'll be excited to know it's back in season.
Alison Alexander is making the most of our summer fruits with this apricot, vanilla and almond crumble.
Tips:
- This recipe works well for many other fruits and combinations – try apples, other stone fruit combined with berries or rhubarb and strawberries.
- Blackberries, fresh or frozen, can be added to the apricots for a delicious combination – add them when placing the mixture in the ovenproof dish.
- Coconut can be added to the crumble topping – about 2-3 tablespoons.
Ingredients
Method
- 1.Pre-heat oven to 180ºC.
- 2.Cut apricots in half and remove the stones. Combine apricots, vanilla and brown sugar in a saucepan and set aside for a couple of hours or even overnight, stirring occasionally. Cook the apricots, uncovered, on gentle heat until some of the fruit start to break down but make sure that about two-thirds are still in halves. The mixture will have a thick sauce. Pour apricots and their sauce into an ovenproof dish and set aside.
- 3.If preferred, you could place the apricots on a lined baking tray, cut side up, and sprinkle over the brown sugar. Roast the apricots until the sugar has melted and there are caramelised tinges on the fruit. This method will produce less sauce but is equally delicious.
- 4.To make the crumble topping, sift the flour, powdered milk and baking powder into a mixing bowl and stir through the rolled oats and brown sugar. Cut the butter into small pieces and rub in with your fingers until you have a rough mixture that still has small pieces of butter intact.
- 5.Spread the topping over the apricots and sprinkle over the almonds. Bake in the oven for about 25-30 minutes or until the juices are bubbling around the edges and the almonds are golden. Remove from the oven and rest for 10-15 minutes before serving with your choice of cream, ice cream or custard.
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