Recipe

Apricot crumble slice

This quick and easy apricot crumble slice makes a great afternoon snack, and is perfect for packing in lunch boxes. For something slightly fancier, serve warm with a spoonful of sour cream.

  • 50 mins cooking
  • Makes 12 Item
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Ingredients

Apricot crumble slice
  • 90 gram butter, melted
  • 1 cup (150 grams) plain flour
  • 1/3 cup (75 grams) caster sugar filling
  • 1 2/3 cup (250 grams) finely chopped dried apricots
  • 1 cup (250 millilitres) water
  • 1/4 cup (55 grams) caster sugar coconut topping
  • 90 gram butter, melted
  • 1/3 cup (30 grams) desiccated coconut
  • 1/4 cup (15 grams) shredded coconut
  • 1/2 cup (75 grams) plain flour
  • 1/2 cup (110 grams) firmly packed brown sugar

Method

Apricot crumble slice
  • 1
    Preheat oven to moderate. Grease 19cm x 29cm rectangular slice pan.
  • 2
    In a small bowl, combine butter, flour and sugar; press mixture over base of prepared pan.
  • 3
    To make filling: Combine apricots, the water and sugar in medium saucepan; simmer, uncovered, about 10 minutes or until thick, stirring occasionally.
  • 4
    To make coconut topping: Combine ingredients in medium bowl; mix well.
  • 5
    Bake in moderate oven about 20 minutes or until browned. Spread hot filling over hot base; sprinkle with coconut topping.
  • 6
    Bake in moderate oven about 20 minutes or until browned; cool in pan.

Notes

This recipe can be made a week ahead; store in an airtight container

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