CF 51/60 Apricot, Apple & Coconut Crumble2015-01-30
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
500g Apricots fresh/ripe and stones removed
4 large green apples slightly softened (see method)
150g butter or margarine
2 cups plain flour
a pinch of salt
50g desiccated coconut
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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