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.