Life is uncertain. Eat dessert first … check this Recipe: Apricot and almond crumble
How to Make Apricot and almond crumble
less than 30 mins
30 mins to 1 hour
- 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
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.
Warm the custard in a small saucepan and serve alongside the crumble.