In my opinion, apricot is the queen of fruit for hot desserts. Admittedly, in their raw state, apricots aren’t the most elegant of fruits, but they transform into something magical with the application of heat.
Ingredients 13
Crumble
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Preheat the oven to 170°C (340°F). Grease and line the base of a 20 cm (8 in) round cake tin.
Sift the , , , , and into a bowl. Mix in the .
In a jug, whisk together the and , then mix in the , , and . Pour into the dry ingredients and stir until combined (the batter will be quite thick).
To make the crumble, place the , , and in a small bowl, then rub in the cold, cubed with your fingertips to make a coarse crumble.
Pour the batter into the prepared tin and smooth the surface. Arrange the on top, cut side up, then sprinkle over the crumble. Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully remove and cool completely on a wire rack. Finish with a light dusting of icing sugar if you like.
Leftovers will keep in an airtight container for up to 3 days.
Shannon Martinez's tips
Leftovers will keep in an airtight container for up to 3 days.
You can reserve the liquid from the apricots for another use or reduce it with a little sugar and use as a syrup to drizzle over the cake.
