Apricot almond crumbles

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

  • 30 mins cooking
  • Serves 6
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Apricot almond crumbles
  • 825 gram can apricot halves in natural juice
  • 1 tablespoon brandy
  • 1/2 cup (75g) self-raising flour
  • 3/4 teaspoon ground ginger
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (55g) caster sugar
  • 90 gram butter, chopped


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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