Quick & Easy

Apricot almond crumbles

Sweet brandy-spiked apricot is topped with a gingery almond topping in this delicious take on the classic crumble.
Apricot almond crumbles



1.Preheat the oven to moderate, 180°C/160°C fan-forced. Drain apricots over a small jug or bowl; reserve 1/2 cup (125ml) juice.
2.Slice apricots and divide among 6 ovenproof dishes (3/4 cup/180ml capacity); place dishes on an oven tray. Combine brandy with reserved juice; pour over apricot.
3.Sift flour and ginger into a medium bowl; stir in almonds and sugars, then rub in butter with fingertips.
4.Sprinkle crumble mixture over the fruit and bake for about 30 minutes or until browned. Serve hot with ice-cream or cream, if desired.

This recipe is best made close to serving. Prepared crumble topping suitable to freeze. Not suitable to microwave.


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