Apricot, raspberry and coconut crumble
Raspberries go so well with any stone fruit - here we're sprinkling halved apricots with sugar and roasting them in the oven to give a golden crust of caramelized sweetness which is nicely offset by the tart berries - and crumble, of course, goes with anything, up to and including breakfast. We'll be dishing this up as two separate packages - one, with the fruit, the other the crumble topping of oats,coconut, almonds, brown sugar and butter - for you to layer in your own baking dish. Spoon the fruit into a 1 litre dish (or individual ramekins), sprinkle with crumble and bake in a 170C for about 30 minutes or until the top is crisp and golden, with some syrupy fruit bubbling up the sides. Serves 6.
Fruit: Apricots, raspberries, caster sugar. Crumble: flour, oats, almonds, coconut, brown sugar, butter.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Serves 4-5 adults or an older/larger family
Serve with vanilla ice cream or whipped cream. Dish up any leftovers with plain yoghurt and dessert is magically transformed into a healthy breakfast.