Best Apricot Almond Crumble Recipes

APRICOT & ALMOND CRUMBLE

Apricot & almond crumble image

A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch

Provided by Sarah Cook

Categories Dessert

Time 1h5m

Number Of Ingredients 9

Ingredients

2 x 410g cans apricots , drained
600g jar apricot compote (we used Bonne Maman)
200g plain flour
140g almond , with skins, chopped
1 tsp ground cinnamon
200g butter , diced
100g caster sugar
100g demerara sugar
vanilla ice cream or crème fraîche , to serve

Steps:

Mix the apricots and compote together in a big baking dish or 6-8 individual dishes. Mix the flour, nuts and cinnamon, then rub in the butter to form crumbs. Stir in the sugars, then sprinkle over the apricot mixture. You can now cover and leave this for up to 24 hrs.
Heat oven to 180C/160C fan/gas 4 (or turn down the oven once the pie comes out). Bake for 40-45 mins until the crumble is crisp and golden, then serve with ice cream or crème fraîche.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

APRICOT AND ALMOND CRUMBLE

Apricot and almond crumble image

Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert. Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt.

Provided by Justine Pattison

Categories Desserts

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 x 420g cans apricot halves in juice or syrup
100g/3½oz marzipan
50g/1¾oz plain flour
50g/1¾oz porridge oats (not jumbo)
50g/1¾oz demerara sugar
2 tbsp sunflower oil or 25g/1oz butter
15g/½ oz flaked almonds (optional)
400g tin custard

Steps:

Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.
In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots.
Bake for 30-35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.
Warm the custard in a small saucepan and serve alongside the crumble.

Nutrition Facts : Calories 492kcal, Carbohydrate 78g, Fat 15g, Fiber 5g, Protein 9g, SaturatedFat 3.5g, Sugar 56g

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