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.