250 g plain flour
125 g (4 1/2 oz) butter, cubed, at room temperature
1/2 cup (125 g) 4 oz Demerara (raw) sugar
50 g pecan nuts, toasted and chopped
1 tsp ground cinnamon
2 x 411 g cans apricot halves, drained and 150 ml of the juice reserved
125 g (4 1/2 oz) butter, cubed, at room temperature
1/2 cup (125 g) 4 oz Demerara (raw) sugar
50 g pecan nuts, toasted and chopped
1 tsp ground cinnamon
2 x 411 g cans apricot halves, drained and 150 ml of the juice reserved
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Place the flour in a large bowl and rub in the butter lightly. When it looks crumbly stir in the sugar, nuts and cinnamon.
3. Place the apricots and reserved juice in a 1.75 litre pie dish, top with the crumble mix and press lightly with a fork to even the surface.
4. Bake in the oven for 25 - 30 minutes until the top is golden brown.
2. Place the flour in a large bowl and rub in the butter lightly. When it looks crumbly stir in the sugar, nuts and cinnamon.
3. Place the apricots and reserved juice in a 1.75 litre pie dish, top with the crumble mix and press lightly with a fork to even the surface.
4. Bake in the oven for 25 - 30 minutes until the top is golden brown.
serving amount
serves: 4
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