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Apple and Apricot Crumble
85 g St Ivel Golden Churn; (3oz)
115 g Plain flour; (4oz)
85 g Medium oatmeal; (3oz)
85 g Light soft brown sugar; (3oz)
5 ml Ground mixed spice; (1tsp)
1 410 gram can apricots in fruit juice
3 Eating apples; peeled, cored and thinly sliced
Mix the flour and oatmeal in a bowl, then lightly rub in the St Ivel Golden Churn until the mixture resembles course breadcrumbs. Stir in the sugar and mixed spice.
Drain the apricots, reserving the fruit and juice separately, then place the apricots and apples in an ovenproof dish. Add 90ml (6tsp) apricot juice and stir to mix.
Spoon the crumble mixture evenly over the fruit covering it completely.
Bake in a preheated oven at 180C / 350F / gas mark 4 for about 45 minutes, or until the fruit is cooked and the topping is golden brown.
Serve hot or cold with custard, ice cream or Greek yogurt.
Use other mixtures of fruit such as apples and raspberries, autumn berries, apples and sultanas or rhubarb and ginger, in place of the apples and apricots.
Add 25-55g (1-2oz) chopped mixed nuts to the crumble mixture before baking.
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