The Hairy Bikers' apricot & almond crumble recipe
This dessert is fantastic with fresh apricots, although almost as good made with canned fruit instead. We love the special crumble topping, made with almonds and marzipan.
Tip: You can also cook the crumble in individual dishes if you like. Quarter the apricots and cook the crumbles for about 30 minutes.
Ingredients
- 750 g apricots, halved and stoned (16–20 apricots, depending on size)
- 3 tbsp caster sugar
- 125 g plain flour
- 50 g caster sugar
- 125 g cold butter, cut into cubes
- 50 g flaked almonds
- 175 g ready-made golden marzipan
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- You'll need a 1.2-litre pie dish that's at least 4cm deep. Preheat the oven to 180°C/Fan 160°C/Gas 4.
- Put the apricots and sugar in a shallow ovenproof dish and toss together.
- Mix the flour and sugar in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture has the texture of coarse breadcrumbs. Stir in the flaked almonds, then coarsely grate the marzipan and add it to the crumble mix in 2 or 3 batches, tossing lightly.
- Sprinkle the topping evenly over the apricot filling and bake for 40–45 minutes or until the crumble is golden and the filling is just beginning to bubble up from underneath the crust. If the topping begins to get too brown before the filling is ready, cover loosely with a piece of foil.
- Serve hot with lashings of cream or crème fraiche.
For more recipes by The Hairy Bikers see their website. Recipe from The Hairy Bikers' Perfect Pies.
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Cherry plum crumble with cobnuts