Apricot Pistachio Crumble |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tinned apricots are best, or lightly poach fresh fruit in some sugar and water. take care nuts burn easily, so cover loosely with foil if necessary whilst cooking Ingredients:
3 x 420g tinned apricots, drained |
4 tbs of the syrup |
1.2 liter (2 pint) baking dish |
knob butter |
crumble |
100g s(4oz) shelled pistachios, ground, reserve a few |
125g (4 1/2oz) cold butter, cubed |
250g (9oz) plain flour |
150g (5oz) brown sugar |
pinch ground cardamom seeds |
Directions:
1. Preheat oven to 190C, gas 5
2. to make the crumble
3. rub the flour, pinch cardamom and butter until it resembles breadcrumbs
4. stir in pistachios then sugar
5. with butter grease the pie dish
6. pile fruit and syrup into dish
7. tuck a few whole pistachios into fruit
8. scatter the crumble mix over the top
9. bake for 30 -35 min until crisp and golden
10. serve hot with cream
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