Photo: Sorin Gheorghita
Apricot & almond crumble
9 ingredients
20 min + 45 min
Serves 6 - 8
openrecipes
A fresh spin on the traditional pudding, this nutty, fruity crumble is great for a dinner party or Sunday lunch
Estimated Nutrition (whole recipe, rough)
699
Calories
14g
Protein
19g
Fat
115g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 410g cans apricots , drained
- 600g jar apricot compote (we used Bonne Maman)
- 200g plain flour
- 140g almonds , with skins, chopped
- 1 tsp ground cinnamon
- 200g butter , diced
- 100g caster sugar
- 100g demerara sugar
- vanilla ice cream or crème fraîche , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes