Apricot and coconut crumble
A modern twist on a traditional favourite.
Photo: Quentin Jones
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- 50g butter (chopped)
- 1/2 cup self-raising flour
- 1/3 cup brown sugar
- ¼ cup desiccated coconut
- 10 large apricots (halved, stoned and quartered)
- 2/3 cup caster sugar
- 2 tbsp lemon juice,
- 1 tsp finely grated lemon rind
- 2 tbsp water
Preheat oven to 180C.
Place 50g butter (chopped), self-raising flour, brown sugar and desiccated coconut in a medium bowl. Use your fingertips to rub in butter until the mixture is well combined.
Place 10 large apricots (halved, stoned and quartered), 2/3 cup caster sugar, 2 tbsp lemon juice, 1 tsp finely grated lemon rind and 2 tbsp water in a large bowl and stir.
Place in a lightly greased ovenproof dish and sprinkle with topping.
Bake for 25-30 minutes or until topping is golden and apricots are soft.
Serve with custard or thick cream.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store