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Apricot and Almond Crumble
500 g Apricots; fresh or ready to eat
2 ts Sugar
2 tb Water
150 g Porridge oats
50 g Ground almonds
1 tb Runny honey
1 tb Flaked almonds
25 g Butter; cut into tiny pieces
Preheat the oven to 200C/400F/gas 6.
Lightly grease a pie dish. Put in the fruit - washed, and peeled or cut up
if necessary. Add the sugar and the water.
Mix the oats and ground almonds together and spread over the top of the
fruit. There should be enough to make an inch thick coating.
Drizzle the honey over the top. Scatter over the flaked almonds. Dot with
the butter and put in the oven for 20 minutes.
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