Apricot and coconut crumbles
Serves: 4
Prep time: 20 minsTotal time: 
Photograph by Laura Edwards
Apricot and coconut crumbles
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
585Kcal
Fat
35gr
Saturates
25gr
Carbs
63gr
Sugars
38gr
Fibre
9gr
Protein
6gr
Salt
0.01gr
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Ingredients
For the crumble:
- 100g plain flour
- 40g rolled oats
- 75g desiccated coconut
- 40g light brown sugar
- 100g chilled unsalted butter, cubed
- 15g coconut flakes
For the filling:
- 500g fresh ripe apricots, halved, stoned and roughly chopped
- 175g ripe plums, halved, stoned and roughly chopped
- 60g golden caster sugar
- juice of 1 medium orange (about 75ml)
- ½ tsp vanilla paste or extracts
- a pinch of ground cinnamon
Step by step
Get ahead
The uncooked crumble topping can be frozen.
-
Preheat the oven to 200°C, fan 180°C, gas 6. To make the topping, place the flour in a large bowl with the oats, desiccated coconut and sugar, mix, then add the butter. Rub the mixture together with your fingers until it resembles coarse breadcrumbs.
- Mix the filling ingredients together in a large bowl, then spoon evenly between 4 x 275ml ovenproof dishes. Heap the crumble topping over the filling and top with the coconut flakes. Transfer to a baking tray.
- Bake for 25 minutes (covering with foil after the first 10 minutes to prevent the coconut from catching). Remove from the oven and leave for 5 minutes before serving with pouring cream.
