Cashew & Pepita Apricot Crumble

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Prep 10 minutes
Cook 18 minutes
Servings 10
Course Dessert

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

Method

  1. Pre heat oven to 160 ⁰ C, fan forced.
  2. Drain apricots and place into a 2 litre, oven proof dish.
  3. 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.
  4. 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.
  5. Serve warm with yoghurt, ice cream or custard.

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