
Cashew & Pepita Apricot Crumble
Ingredients
3 x 400g can apricot halves in natural juice drained
Crumble Topping
150 g butter chilled and cubed
½ cup raw sugar
1 cup almond meal
2 cups Freedom Classic Active Balance Cashew & Pepitas
Instructions
- Pre heat oven to 160 ⁰ C, fan forced.
- Drain apricots and place into a 2 litre, oven proof dish.
- Place butter, sugar and almond meal in a medium bowl. Using fingertips rub all ingredients together until combined. Add cereal into mixture and rub together until it resembles rough, coarse, breadcrumbs.
- Divide mixture over the top of the apricots and bake for approx. 18 minutes or until you see some bubbling around the edges and top is golden.
- Serve warm with yoghurt, ice cream or custard.
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