APRICOT & ALMOND CRUMBLE

Apricot & almond crumble image

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

Provided by Sarah Cook

Categories Dessert

Time 1h5m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium