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• 16 fresh apricots
• 2 tbsp castor sugar
• 125g plain flour
• 100g castor sugar
• 50g shredded coconut
• 110g ground almonds
• 1/2 tsp allspice
• 1 tsp cinnamon
• 175g unsalted butter, at room temperature |
Pre-heat oven to 180C.
Cut the apricots in half, discard the kernels and arrange in a shallow baking dish. Sprinkle over the 2 tbsp of castor sugar.
In a separate bowl, mix the remaining dry ingredients together, then rub in the butter. The result should resemble coarse crumbs. If it feels a little dry, work in a little more butter. Sprinkle over the apricots and bake in the oven for 25-30 minutes or until golden brown on top.
HINT: Alternative to apple crumble with seasonal fruits.
Serves: 6
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