- 2 x 410g cans apricots, drained
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 600g jar apricot compote (we used Bonne Maman)
- 200g plain flour
- 140g almond, with skins, chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 tsp ground cinnamon
- 200g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- 100g demerara sugar
- vanilla ice cream or crème fraîche, to serve
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.