Cold Apricot Crumble


Prep time 10 minutes
Cook time 30 minutes

Serves 4



Pinch of Tasman sea salt
1 can whole Apricots, cut in half
¼ cup demerara sugar
25g Ashgrove butter, diced
2 tbsp Meander Valley crème fraiche

For the crumble;
1 cup Four Roses plain flour
½ cup rolled oats
½ cup desiccated coconut
½ cup Pecans
½ cup Maple syrup
100g Ashgrove butter, diced



Preheat oven to 180 degrees.

Step 1 In a bowl add flour and butter, using your fingertips to rub together. Then add rolled oats, coconut, pecans, maple syrup and rub together.  Place onto a baking tray and cook in the oven for 15 to 20 minutes, or until golden brown.

Step 2 To caramelise the apricots, place them face down in demerara sugar. Make sure they are nicely coated. Then either place them face side down onto a pan over high heat or use a blowtorch, cook until a toffee starts to form.

Step 3 Remove crumble from the oven and mix in remaining butter with a pinch of salt.

To serve, place apricots into a bowl and top with the crumble and crème fraiche.


DessertsSimon Hamilton