Cold Apricot Crumble

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PREP TIME 10 minutes
COOK TIME 30 minutes
SERVES 4

INGREDIENTS

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

METHOD

Step 1
Preheat oven to 180ºC. 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 15-20 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.

Season 2, Dessert, VegetarianSimon Hamiltonseason 2, tasman sea salt, ashgrove, meander valley, tas food co, tasmanian food co, four roses, cold apricot crumble, crumble