Apricot & almond crumble

Name: Apricot & almond crumble
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 x 410g cans apricots, drained; 600 grams apricot compote (we used Bonne Maman); 200 grams plain flour; 140 grams almond, with skins, chopped; 1 teaspoon ground cinnamon; 200 grams butter, diced; 100 grams caster sugar; 100 grams demerara sugar; 1 serving vanilla ice cream or crème fraîche, to serve

Apricot & almond crumble might be a good recipe to expand your dessert recipe box. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 684 calories, 10g of protein, and 40g of fat each. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you have ground cinnamon, apricot compote, crème fraîche, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Mix the apricots and compote together in a big baking dish or 6-8 individual dishes.

Ingredients you will need

Apricot

Compote

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cinnamon

Apricot

Butter

All Purpose Flour

Nuts

Dry Seasoning Rub

Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out).

Equipment you will use

Oven

Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crme frache.

Ingredients you will need

Ice Cream

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

x 410g cans apricots, drained 600grams

apricot compote (we used Bonne Maman)200grams

plain flour 140grams

almond, with skins, chopped 1teaspoon

ground cinnamon 200grams

butter, diced 100grams

caster sugar 100grams

demerara sugar 1serving

vanilla ice cream or crème fraîche, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Crumble on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.