CF 51/60 Apricot, Apple & Coconut Crumble

2015-01-30
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

Ingredients

500g Apricots fresh/ripe and stones removed

4 large green apples slightly softened (see method)

50g sugar

Crumble;

150g butter or margarine

2 cups plain flour

a pinch of salt

50g desiccated coconut

50g sugar

Method

Peel, core and slice or dice the apples roughly then place in a saucepan with 2 tablespoons of water and cook covered for roughly 5 minutes or longer to soften slightly. Then add the apricots and sugar and stir  for 2 to 3 minutes to slightly caramalise the sugar. Let it cool while making the crumble.

Sift the flour into a bowl and add the salt. Gradually mix the butter/margarine into the flour with your finger tips, mix to form like light bread crumbs. When all of the butter/margarine have been used, the flour mixture will resemble bread crumbs, handle it lightly when mixing so that you will have even grains of crumble and not clumps! Now add the sugar and the coconut and stir it through.

Place the fruit into a shallow pie or flan dish and top it evenly with the crumble mix . Bake in a preheated moderately hot oven at 160 to 180 temperature for 40 to 50 minutes till the crumble on top is light and golden in colour. Serve with cream, custard, ice cream or by it self.

Variations and My Story

This is a favourite of our family especially with custard cream and ice cream all together…. yum! Leave apricots and add extra apples if you wish but I made it when I had plenty of fresh apricots. Canned apricots are also fine for this recipe but make sure they have been drained from the syrup, and the apricots may not hold their shape. Cook them in ramekin dishes individually if preferred. Enjoy!

 

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Recipe Comments

  1. posted by Rach on February 17, 2015

    Hi Sarj,
    I made an apricot crumble tonight with some apricot puree I had made for my raw apricot pie and frozen as I made too much for the pie. I think I posted that recipe in my Facebook notes. Anyway vegan version of the crumble topping as promised.
    About 2 cups oats,
    about 3/4 cup dessicated coconut
    About 3/4 cup pitted dates
    Handful walnuts
    About 1 tspn coconut butter

    Bung all in food processor until it looks like coarse crumbs. This made a lot and I have put some in the fridge to sprinkle on kids breakfasts or on smoothies.

      Reply
    • posted by Sarj on February 17, 2015

      That’s great Rachel, thank you for your feed back and input, much appreciated! Now those on a vegan diet can also have a nice crumble to sprinkle on fruit when baking or anything, lovely! 🙂

        Reply

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