Apricot & almond crumble

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• 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.

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• Alfred

  07 April 2012

  Alfred commented on this recipe

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

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• 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.

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• rui

  12 May 2013

  rui rated this recipe

  

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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

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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

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