Apricot Crumble Recipe
Ingredients
| Apricots | 1 Pound, canned | |
| Butter | 1 Tablespoon | |
| Soft light brown sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1 Pinch | |
| Butter | 4 Tablespoon (TOPPING) | |
| Soft light brown sugar | 11/2 Tablespoon (TOPPING) | |
| All purpose flour | 3/4 Cup (16 tbs) (TOPPING) | |
| Ground ginger | 1 Pinch (TOPPING) |
Directions
Drain the apricots and reserve the juice.
Chop the fruit coarsely .
Put into a well-greased ovenproof dish, dot with flakes of butter and sprinkle with sugar and cinnamon.
Add 3 tablespoons syrup from the can.
To make the topping, mix the butter, sugar, flour and ginger until the mixture is like coarse bread crumbs .
Sprinkle on top of the fruit and press down very lightly with a fork.
Bake at 350°F for 45 minutes.
Serve hot with cream or custard.
Chop the fruit coarsely .
Put into a well-greased ovenproof dish, dot with flakes of butter and sprinkle with sugar and cinnamon.
Add 3 tablespoons syrup from the can.
To make the topping, mix the butter, sugar, flour and ginger until the mixture is like coarse bread crumbs .
Sprinkle on top of the fruit and press down very lightly with a fork.
Bake at 350°F for 45 minutes.
Serve hot with cream or custard.
Chef
