Apricot crumble with honey and bay leaf
- Portion size: Serves 4
- Prep time 10 min. Cooking time 30 min
- Difficulty: easy
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.
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
Method
- 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.
- 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.
- 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.
Nutrition
- 427kcals Calories
- 18g (10g saturated) Fat
- 4.8g Protein
- 59g (37g sugars) Carbs
- 4g Fibre
- 0.1g Salt
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