Apple, orange and apricot crumble
The sweetness of the apricots and dates and the tartness of the orange zest add a new dimension to this old-fashioned, crowd-pleaser. Baked in the oven, there’s not much to rival this as a comforting end to a winter’s meal – unless of course you top it with custard or cream. This also works with gluten free flour.
Ingredients
for the fruit base
- 8 dessert apples, peeled, cored and cut into 1cm dice
- 1 orange, peeled and divided into segments
- grated zest and juice of 1 orange
- 100g dried apricots, roughly chopped
- 60g dates, roughly chopped
- 60g light soft brown sugar
for the crumble topping
- 175g plain flour
- 125g butter
- 100g caster sugar
- 60g rolled oats
Method
main
-
Step 1
Preheat oven to 150°C/Gas 2.
Make the topping
-
Step 1
by whizzing the flour and butter in a food processor until the mixture has a fine consistency. Remove and place in a bowl. Add the caster sugar and the oats and rub together with your fingertips until evenly distributed.
For the base
-
Step 1
combine the apples and orange with the orange juice, zest, dried fruits and brown sugar and place in an ovenproof dish. Top with the crumble mixture and then bake in the oven for 45 minutes, until the fruit is tender and the topping golden brown.