Apricot, Amaretti & Almond Crumble

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.