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Apricot and Coconut Crumble

Crumbles are a classic winter dessert often served with whipped cream or ice cream. A delicious change to the classic apple crumble, this combination of fresh apricots and coconut makes for a quick and easy crumble to please everybody on a cold winters evening. You can use tinned apricots if the fresh ones are out of season.

Apricot and Coconut Crumble
Cook time: 
Total time: 
Ingredients
For the crumble
  • 150g plain flour
  • 90g sugar
  • pinch of salt
  • 100g butter or margarine (cubed)
For the filling
  • 9 - 10 fresh apricots
  • 40g desiccated coconut
  • 60g brown sugar
Instructions
  1. Preheat the oven to 180°C
  2. Remove stones from apricots and slice into quarters.
  3. Place them into a 23 cm pie dish. Pour coconut and sugar over the apricots.
  4. In a bowl, sift the flour, sugar and salt.
  5. Add the butter and rub together with the dry ingredients until the mixture resembles breadcrumbs.
  6. Pour the crumble mix over the apricots.
  7. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
  8. Serve with thick cream or custard.
Notes
Tinned apricots can be used instead of fresh and reduce the cooking time until the crumble is browned and the fruit mixture bubbling.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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