Name: Apricot and ginger nut crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 825 gram can apricot halves in syrup, drained; 4 green apples, peeled, cored, cut into wedges; 12 ginger nut biscuits; 3/4 cup self-raising flour; 1/4 cup firmly packed brown sugar; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 100 gram butter, chilled, chopped; 600 gram carton thick custard, to serve

Apricot and ginger nut crumble

Perfectly sweet and tender apricot pieces are stewed with cinnamon and zesty ginger, then stopped with a sweet, nutty cookie crumble and thick custard.

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

825 gram can apricot halves in syrup, drained

4 green apples, peeled, cored, cut into wedges

12 ginger nut biscuits

3/4 cup self-raising flour

1/4 cup firmly packed brown sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

100 gram butter, chilled, chopped

600 gram carton thick custard, to serve

Method

Apricot and Ginger Nut Crumble

1.Preheat oven to 180°C (160°C fan-forced). Place apricot and apples in an oval 1.5-litre (6-cup) oven proof dish. Place biscuits in a resealable plastic food storage bag. Using a rolling pin, pound biscuits until coarsely crushed.

2.Combine flour, sugar, ginger and cinnamon in a bowl. Rub in butter to make fine crumbs. Stir in crushed biscuits. Sprinkle biscuit mixture over apricot mixture in dish.

3.Bake for 25 minutes or until golden. Stand for 5 minutes. Serve with custard, if desired.

Child-friendly variation: Use butter nut biscuits instead of ginger nuts. Omit ground ginger and use 2 teaspoons cinnamon.
Note

Woman's Weekly Food

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Ingredients

Method

Apricot and Ginger Nut Crumble

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