Apricot crumble with honey and bay leaf

  • Portion size: Serves 4
  • Prep time 10 min. Cooking time 30 min
  • Difficulty: easy
Food producer, delicious.

If you wait until autumn to make a crumble, you’re missing a trick. This sweet and fragrant apricot crumble is perfect for a summer’s day.

Why it’s so good: Evoking the flavours of a Greek breakfast, this tasty apricot crumble has a base of juicy, ripe apricots topped with a puffed-wheat crumble. Serve with frozen yogurt or a good dollop of thick Greek yogurt. 

Floral notes: If you’ve never tried bay leaf in a sweet context, now’s the time. A single leaf adds a wonderfully floral complexity to the dish.

Browse more easy crumble recipes, including summery puds made with strawberries, cherries and peaches.

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Ingredients

  • 600-700g apricots (about 2 punnets), pitted
  • 1 bay leaf
  • 1 tbsp runny honey, plus extra to drizzle
  • 1 tbsp demerara sugar
  • 4 scoops frozen natural yogurt or Greek yogurt to serve

For the puffed wheat crumble

  • 100g plain flour
  • 75g demerara sugar, plus extra for sprinkling
  • 75g unsalted butter, chilled and chopped
  • 10g puffed wheat
  • 1 tbsp blanched hazelnuts
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Method

  1. Heat the oven to 200ºC/180ºC fan/gas 6. Chop half the apricots into 1cm pieces, then halve the rest. Add to a pan with the bay leaf, honey and sugar, then heat gently for 5 minutes until just starting to break down.
  2. For the crumble, put the flour, sugar and butter in a bowl and rub the mixture together between your thumbs and fingers until you have a coarse, uneven rubble. Stir in the puffed wheat and hazelnuts.
  3. Transfer the apricots to an oven tray, then pour over the crumble topping to cover evenly and bake for 30 minutes. Serve with frozen yogurt and a drizzle of honey.
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Nutrition

  • 427kcals Calories
  • 18g (10g saturated) Fat
  • 4.8g Protein
  • 59g (37g sugars) Carbs
  • 4g Fibre
  • 0.1g Salt
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