Ingredients
- 450g/1lb fresh apricots, halved and stoned
- 1 lemon, grated rind only
- 75g/3oz light muscovado sugar
- ¼ tsp ground cinnamon
- 75g/3oz butter
- 175g/6oz plain flour
- 75g/3oz light muscovado sugar
Method
- Preheat the oven to 180C/350F/Gas 4. Place the apricots in a buttered 900ml/1½ pint pie dish and sprinkle over the lemon rind, muscovado sugar and cinnamon.
- For the crumble, rub the butter and flour together in a small bowl using fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sprinkle over the apricots.
- Bake for about 20 minutes or until the crumble is golden. Serve with a dollop of Greek strained yogurt or fromage frais, if you wish.
Notes
For a crisper topping, use only half the flour and 75g/3oz fruit and nut muesli. If you are in a real hurry, prepare as above and microwave on 100% (full power) for about 10-12 minutes. Brown under the grill, if you like, before serving. Serve with a dollop of Greek strained yogurt or fromage frais, if you wish.