Cashew & Pepita Apricot Crumble

Prep Time 10 minutes
Cook Time 18 minutes
Course Dessert
Servings 10


  • 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


  • 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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