Life is uncertain. Eat dessert first … check this Recipe: Apricot and almond crumble
How to Make Apricot and almond crumble
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 4
Ingredients
- 2 x 420g cans apricot
- 100g/3½oz marzipan
- 50g/1¾oz plain flour
- 50g/1¾oz porridge
- 50g/1¾oz demerara sugar
- 2 tbsp sunflower oil
- 15g/½ oz flaked almonds
- 400g tin custard
Method
-
Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.
-
In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots.
-
Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.
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Warm the custard in a small saucepan and serve alongside the crumble.
