Apricot Crumble

I used apricots from the Odd Bunch at Woolies to make this crumble because a crumble doesn't really care about how good your apricots look! So much of perfectly delicious produce is simply wasted because it doesn't quite look right, but initiatives like the Odd Bunch are a fantastic way to reduce that. In this crumble the apricots are paired with lime and wait for it... cardamom! Really? Yes trust me - it is such a winning combination. Or even better - make the recipe and try for yourself.

For apricot base:

1 kg Apricots(de-seeded and quartered)

2 tbsp Water

2 tbsp Coconut sugar

½ tsp Ground cardamom powder

Juice of 1/2 Lime

For cardamom pistachio crumble:

2 cups Almond meal

1 cup Rolled oats

½ cup Coconut sugar(loosely packed)

30 g Pistachio nuts(roughly chopped)

½ tsp Ground cardamom powder

Zest of 1 Lime

⅓ cup Coconut oil(un-melted)

2 tbsp Maple Syrup

Apricot base:

Preheat the oven to 175°C.

Place quartered apricots with water, coconut sugar, cardamom powder and lime juice* into a saucepan over medium heat.

* zest lime before juicing to use in crumble.

Bring to a boil and simmer for 3-4 minutes until the apricots soften and become sticky. Set aside.

Cardamom pistachio crumble::

Combine almond meal, rolled oats, sugar, pistachio, cardamom powder and lime zest in a medium bowl.

Add wet ingredients, coconut oil and maple syrup and gently stir to form crumble.

In a 20cm x 20cm square oven proof baking dish, pour in apricot base and top with crumble.

Bake for 35 minutes or until the top of the crumble is golden.

Serve warm with your favourite ice cream!

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Apricot Crumble

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