fruity
 apricot 
    crumble

Apricot Crumble

Choco Leibniz Apricot Crumble

Serves 4 – 30 Minutes Preparation – 30 Minutes Cooking

Ingredients

150g plain flour
125g chilled unsalted butter, cut into cubes
35g demerara sugar
35g caster sugar, plus extra, for the fruit
900g fresh apricots, stoned and cut into chunks
Handful of porridge oats
1 packet of CHOCO LEIBNIZ (Milk or Dark) biscuits, roughly crushed

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Combine the flour and butter in a food processor or large bowl, and pulse briefly, or rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir. 
  2. Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Place in the freezer for 10 minutes until ready to bake.
  3. Meanwhile, cover the apricots with a little water in a pan and sprinkle with sugar. Heat gently and simmer for two to three minutes to soften the fruit.
  4. Put the softened apricots in a lightly greased, shallow baking dish, and sprinkle the CHOCO LEIBNIZ biscuits on top.
  5. Arrange the crumble over the top of the fruit and chocolate biscuit – don't press it down – and sprinkle with the porridge oats. Bake in the oven for about half an hour, until golden and bubbling, and serve, slightly cooled.

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