Apricot & almond crumble

Latest comments and suggestions

• Kim

  18 March 2012

  Kim commented on this recipe

  I made this for Mother's Day - very easy to do although I used a bit more flour since the crumble seemed to too buttery. Everyone really enoyed it and I will definitely be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alfred

  07 April 2012

  Alfred commented on this recipe

  Do not understand instruction ,in brackets, to turn down oven once pie comes out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Irene's Food

  10 May 2012

  Irene's Food commented on this recipe

  The instructions written in brackets were because this recipe was part of a meal for the weekend which included a Lemony roast chicken pie and "nearly Spring peas". It presumes you are making this dessert as part of this meal and is telling you to turn the heat down and put the crumble in when the pie comes out.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rui

  12 May 2013

  rui rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1974659/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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

PER SERVING (8)

574 kcalories, protein 7g, carbohydrate 67g, fat 31 g, saturated fat 14g, fibre 4g, sugar 50g, salt 0.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.