Apricot-Almond Crumble

• 2 cans of apricots (410 g each)

  drained

• jar of apricot compote↗600 g

  (used Bonne Maman)

• plain flour↗200 g
• almond↗140 g

  with skin, ground

• ground cinnamon↗1 tsp
• butter↗200 g

  cut into cubes

• fine sugar100 g
• demerara sugar↗100 g
• vanilla ice cream or crème fraîche

  for serving

Step-by-step instructions

1. 1

   In a large bowl, combine the drained apricots with the apricot compote. In a separate bowl, whisk together the flour, ground almond and ground cinnamon, then rub in the cold butter until crumbs form. Add the fine sugar and demerara sugar, mix, and sprinkle the crumb mixture over the fruit, gently pressing. Cover the dish with plastic wrap and let it sit at room temperature for up to 24 hours to allow the flavours to meld.

2. 2

   Preheat the oven to 180 °C (160 °C for convection) or gas mark 4. Bake the crumble for 40–45 minutes, until the top is golden‑crunchy. Serve warm, with a scoop of vanilla ice cream or a spoonful of crème fraîche.