Apple and apricot crumble
The sweetness of the apricots and dates and the tartness of the orange zest add a new dimension to this old-fashioned, crowd-pleaser. Baked in the oven, there's not much to rival this as a comforting end to a winter's meal – unless of course you top it with custard or cream. This also works with gluten free flour.
Ingredients
for the filling
- 8 dessert apples, peeled, cored and cut into 1cm dice
- 1 orange, peeled and divided into segments (or diced)
- zest and juice of 1 orange
- 100g dried apricots, roughly chopped
- 60g dates, roughly chopped
- 60g light soft brown sugar
for the crumble topping
- 175g plain flour
- 125g butter
- 100g caster sugar
- 60g rolled oats
Method
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Step 1
Preheat oven to 150°C/Gas 2.
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Step 2
To make the topping, put the flour and butter in a food processor and whizz until the mixture has a fine consistency. Remove and place in a bowl. Add the sugar and oats and rub together with your fingertips so the mixture is slightly lumpy and not dry.
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Step 3
Mix the apples and orange with all the remaining ingredients and place in an ovenproof dish.
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Step 4
Top with the crumble mixture and then bake in the oven for 45 minutes, until the fruit is tender and the topping golden brown.
