Coconut and Apricot Crumble
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This is a different take on the traditional apple crumble that we all know.
You can use fresh or tinned apricots, and peaches work just as
well. Serve with custard, cream or ice cream
Serves: 6
Prep Time: 10 minutes
Cooking Time 35 to 40 minutes
Ingredients:
Filling
1 x 825g tin apricots, drained (or 10 fresh apricots, sliced, stones removed)
½ cup desiccated coconut
½ cup brown sugar
Topping
1 cup self raising flour
½ cup sugar
100g butter, cubed
Method:
• Preheat oven to 180°C ir 160 °C fan forced , grease a 20 cm ovenproof dish.
• Place the apricots in the dish, then sprinkle over the coconut and brown sugar.
• For the topping, place the flour and sugar in a medium-size bowl and mix.
• Add the butter, and rub together until the mixture resembles breadcrumbs.
• Sprinkle the mixture over the apricots
• Bake for 35–40 minutes until bubbling and golden.
You can use fresh or tinned apricots, and peaches work just as
well. Serve with custard, cream or ice cream
Serves: 6
Prep Time: 10 minutes
Cooking Time 35 to 40 minutes
Ingredients:
Filling
1 x 825g tin apricots, drained (or 10 fresh apricots, sliced, stones removed)
½ cup desiccated coconut
½ cup brown sugar
Topping
1 cup self raising flour
½ cup sugar
100g butter, cubed
Method:
• Preheat oven to 180°C ir 160 °C fan forced , grease a 20 cm ovenproof dish.
• Place the apricots in the dish, then sprinkle over the coconut and brown sugar.
• For the topping, place the flour and sugar in a medium-size bowl and mix.
• Add the butter, and rub together until the mixture resembles breadcrumbs.
• Sprinkle the mixture over the apricots
• Bake for 35–40 minutes until bubbling and golden.
