Odds and Sods

Apricot breakfast crumble
1. 

450g fresh apricots
2 tbsp sugar (granulated or demerara)
1 tbsp plain flour
a pinch of freshly grated nutmeg
55g butter
65g granulated or demerara sugar
40g rolled oats
35g plain flour
1 tbsp sliced or chopped almonds
yogurt of your choice, to serve

Preheat your oven to 200 deg C. Pull apart the apricots and tear into quarters. Place the fruit in a small baking dish and stir in the sugar, flour and nutmeg.

For the topping, melt the butter in a small saucepan and stir in first the sugar, then the oats, then the flour, and finally a pinch of salt and the almonds, until large clumps form.

Sprinkle the mixture over the fruit and bake for about 30 mins.

Eat warm or chilled, with a scoop of your favourite yogurt.

Plums, peaches. apples or pears can also be used.

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