Cold Apricot Crumble


PREP TIME 10 minutes
COOK TIME 30 minutes


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


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.