Apricot Crumble Recipe
Apricot Crumble Recipe with Apricots, Sugar, Butter, Flour and Sugar
INGREDIENTS
Fruit:
1 lb (450g) Apricots
3-4 oz (75g-100g) Sugar
Topping:
4 oz (100g) Butter Or Margarine
6 oz (175g) Plain Flour
2 oz (50g) Castor Sugar
METHOD
Heat the oven mark 6 or 425F or 220C. Have ready a 2 pint (1 litre) pie dish. Wash the apricots and put in the pie dish with 3-4 oz (75g-100g) sugar and the water. Rub the butter into the flour and mix in 2 oz (50g) sugar. Sprinkle evenly over the fruit and press lightly down. Bake for 45 minutes in the middle of the oven; serve hot with custard.
NB: If you feel extravagant, remove the stones from the apricots and use 2 lb (900g) for this pudding, increasing the sugar accordingly.
Crumbles can be made with almost any fruit - gooseberries, apples, plums or raspberries being particularly good.
Based on the Apricot Crumble Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).