Apricot and pecan crumble
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Dried whole apricots; chopped in half |
| 2 | tablespoons | Marmalade |
| 3 | ounces | Margarine |
| 3 | ounces | Wholemeal flour |
| 3 | ounces | Oat flakes |
| 2 | ounces | Soft brown sugar |
| 1 | ounce | Pecan nuts |
Directions
1. Soak the apricots for 3-4 hours in 1/2pint / 300ml hot water. Bring to the boil in the same water. Cover and cook for 20 minutes. The apricots should be fairly soft.
2. Mix in the marmalade. Then put the mixture including all the liquid into a greased oven-proof dish. Add a little more water if necessary to cover the fruit.
3. To make the crumble topping, rub the margarine into the flour, then add the oats and sugar. Reserve 8 pecan nuts and grind the rest coarsely. Add these to the crumble mixture.
4. Sprinkle the mixture on the fruit. Arrange the whole pecan nuts on top.
Bake the crumble at 350=F8F/180=F8C/gas mark 4 for 20-25 minutes. Serve hot.
Converted by MC_Buster.
NOTES : Apricots and marmalade make a tangy combination which works well in a fruit crumble.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Nov 24, 1998