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Apricot, raspberry and coconut crumble

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Fruit: Apricots, raspberries, caster sugar. Crumble: flour, oats, almonds, coconut, brown sugar, butter.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve with vanilla ice cream or whipped cream. Dish up any leftovers with plain yoghurt and dessert is magically transformed into a healthy breakfast.

PREP, COOK AND SERVE

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