Apricot crumble

Apricot crumble
Apricot crumble Photo: Marina Oliphant

Alternative to apple crumble with seasonal fruits.


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.