Name: Apricot almond crumbles
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 825 gram can apricot halves in natural juice; 1 tablespoon brandy; 1/2 cup (75g) self-raising flour; 3/4 teaspoon ground ginger; 1/4 cup (30g) ground almonds; 1/4 cup (50g) brown sugar; 1/4 cup (55g) caster sugar; 90 gram butter, chopped

Apricot almond crumbles

Sweet brandy-spiked apricot is topped with a gingery almond topping in this delicious take on the classic crumble.

Ingredients

825 gram can apricot halves in natural juice

1 tablespoon brandy

1/2 cup (75g) self-raising flour

3/4 teaspoon ground ginger

1/4 cup (30g) ground almonds

1/4 cup (50g) brown sugar

1/4 cup (55g) caster sugar

90 gram butter, chopped

Method

1.Preheat the oven to moderate, 180°C/160°C fan-forced. Drain apricots over a small jug or bowl; reserve 1/2 cup (125ml) juice.

2.Slice apricots and divide among 6 ovenproof dishes (3/4 cup/180ml capacity); place dishes on an oven tray. Combine brandy with reserved juice; pour over apricot.

3.Sift flour and ginger into a medium bowl; stir in almonds and sugars, then rub in butter with fingertips.

4.Sprinkle crumble mixture over the fruit and bake for about 30 minutes or until browned. Serve hot with ice-cream or cream, if desired.

This recipe is best made close to serving. Prepared crumble topping suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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