APRICOT WITH AMARETTI & ALMOND CRUMBLE
- 20cm oven dish
- 800g Fresh Apricots
- 2tbls demerara sugar
- ltsp cornflour
For the crumble
- 75g cold butter cut in small cubes 165g flour
- 135g demerara sugar
- 80g crumbled amaretti biscuits 40g flaked almond
- Pinch of salt
Preheat the oven to 180c
Cut the apricot in half & remove the stones.
In a bowl toss the apricot with the demerara sugar & cornflour Arrange in evenly in the base of the oven dish.
In a bowl place the flour & butter. Using your finger tips gently rub the ingredients together until you have 'fine bread crumbs' consistency.
Add the sugar, salt, flaked almonds & crumbled amaretti. Mix well without overworking.
Spoon the crumble over the apricots & bake in a hot oven for 30minutes or until the top is golden brown.
Remove from the oven & let stand for 10 minutes before serving. Delicious with fior di latte icecream or crème fraiche.