Apricot & almond crumble | Food Stuff
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
- Colander
- Serving bowl
Ingredients
- 140g almonds, with skins, chopped
- 600g jar apricot compote (we used Bonne Maman)
- 2 x 410g cans apricots, drained
- 200g butter, diced
- vanilla ice cream or crème fraîche, to serve
- 100g demerara sugar
- 1 tsp ground cinnamon
- 200g plain flour
- 100g caster sugar
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