APRICOT AND COCONUT CRUMBLE

This apricot and coconut crumble is an alternative option to the classic apple crumble we all love. you can use fresh or tinned apricots, and peaches work just as well. Serve with custard, cream, yoghurt or ice cream.

Ingredients:

Filling

1 x 825g (29oz) tin apricots, drained (or 10 fresh apricots, sliced, stones removed)

1/2 cup desiccated coconut

1/2 cup brown sugar

Topping

1 cup flour

1/2 cup sugar

100g (3.5oz) butter, cubed

Method:

• Preheat the oven to 180°C and grease a 20 cm (8 inch) ovenproof dish.

• Place the apricots in the dish, then sprinkle over the coconut and brown sugar.

• For the topping, place the flour and sugar in a medium-size bowl and mix.

• Add the butter and rub together until the mixture resembles breadcrumbs.

• Sprinkle the mixture over the apricots.

• Bake for 35-40 minutes until bubbling and golden.

Serves: 6

Prep Time: 10 minutes

Cooking Time: 35-40 minutes

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Find this recipe on page 123 of The World's Easiest Recipes Volume 2.

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