Your Tummy Will Rumble With This Apricot Crumble Recipe!
13:33:00
Hey Lovelies,
I realised yesterday that I never did a Sunday Bake post for you all to hopefully enjoy. In hospital, we have a hot pudding night on a Tuesday, so I
thought it would work to slot it in today instead. Unfortunately, I won’t be
able to go into the kitchen and help them to make the dish, but I have taken
inspiration from what I am going to have to share with you all.
Weekly we get given a menu on Sunday morning’s and we must
choose a pudding for Tuesday night then. For me, one of the biggest things I
wanted to start enjoying again was classic crumbles. Apple, rhubarb and
raspberry. Give me a flavour and I want to enjoy it again.
Tonight, I have picked the apricot crumble with warm
custard. To me, it is like a school dinner meal and I love every bit of it.
Especially when I know that it is helping to beat my illness little by little. Whilst
apricots may not be in season just yet, it doesn’t mean that you can’t enjoy
them early with this classic dish…
Ingredients
- 2 X 410g Cans Apricots, Drained
- 600g Jar Apricot Compote
- 200g Plain Flour
- 140g Almond, With Skins, Chopped
- 1 Tsp Ground Cinnamon
- 200g Butter, Diced
- 100g Caster Sugar
- 100g Demerara Sugar
Tools
- Large Baking Dish
- Mixing Bowl
- Mixing Spoon
Method
- Preheat the oven to 180C/160C fan/gas 4.
- In a large baking dish, combine the apricots and compote together.
- Take the mixing bowl and add in the flour, nuts and cinnamon. Mix, before rubbing in the butter to make a crumb-like texture. Once complete, add in the sugar.
- Sprinkle onto the apricot mixture and leave for 24 hours if you want to. Otherwise, you can place the crumble straight into the oven to bake for 40-45 minutes.
- Once ready, the crumble should be crisp, golden and ready to serve with ice cream, custard or any topping of your choice. It is even great on its own lovelies.
Don’t forget to share your creations with me in the comments
or on social lovelies. I love seeing them!
Joey X
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