Apricot crumble with extra crumble | Women's Weekly Food
A lush and sweet apricot crumble using fresh apricots and apricot jam. This recipe serves 6 and includes extra crumble topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1.4kg firm apricots, halved, stones removed
- 1/3 cup (120g) apricot jam
- 1 tablespoon cornflour
- APRICOT CRUMBLE TOPPING
- 1/3 cup (50g) plain flour
- 1/3 cup (50g) self-raising flour
- 1 ½ teaspoons ground cinnamon
- 3/4 cup (165g) firmly packed brown sugar
- 150g butter, chopped, softened slightly
- 1/3 cup (35g) rolled oats
- ¾ cup (60g) flaked almonds
- vanilla ice-cream, to serve
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