Apple and Apricot Crumble

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425g/15 oz can apricot halves in natural juice

450g/1lb cookong apples, peeled and sliced

granulated sugar, to taste (optional)

(grated rind of 1 orange)

fresh nutmeg grated

For the topping:

200g/7 oz/1 3/4 cups plain flour

50g/2 oz/1/2 cup rolled porridge oats

120g/5 oz/10tbsp butter or margerine

50g/2 oz/1/4 cup soft brown sugar

demerara sugar to sprinkle

Preheat the oven to 190°C/375°F/Gas 5.

Drain the apricots, reserving a little of juice.

Put the apples into a saucepan with a little of the reserved apricot juice and sugar to taste. Simmer for just 5 minutes to cook the fruit lightly.

Transfer the apples into an ovenproof pie dish and stir in the apricots, orange rind and nutmeg to taste.

Rub the flour, oats and butter or margerine together until they form fine crumbs. Mix in the soft brown sugar.

Scatter the crumble over the fruit, spreading it evenly. Sprinkle with a little demerara sugar.

Bake for about 30 minutes until golden and crisp on top. Allow to cool slightly before serving.