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Cold Apricot Crumble

10 minutes
30 minutes
PDF / Print
  • Pinch of Tasman sea salt
  • 1 can whole Apricots, cut in half
  • ¼ cup demerara sugar
  • 25g Ashgrove butter, diced
  • 2 tbsp Meander Valley crème fraiche
  • For the crumble;
  • 1 cup Four Roses plain flour
  • ½ cup rolled oats
  • ½ cup desiccated coconut
  • ½ cup Pecans
  • ½ cup Maple syrup
  • 100g Ashgrove butter, diced


Serves 4

Preheat oven to 180 degrees.

Step 1 In a bowl add flour and butter, using your fingertips to rub together. Then add rolled oats, coconut, pecans, maple syrup and rub together.  Place onto a baking tray and cook in the oven for 15 to 20 minutes, or until golden brown.

Step 2 To caramelise the apricots, place them face down in demerara sugar. Make sure they are nicely coated. Then either place them face side down onto a pan over high heat or use a blowtorch, cook until a toffee starts to form.

Step 3 Remove crumble from the oven and mix in remaining butter with a pinch of salt.

To serve, place apricots into a bowl and top with the crumble and crème fraiche.

Recipe Image

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