Tana Ramsay's Apricot, Raspberry and Ginger Crumble

Name: Tana Ramsay's Apricot, Raspberry and Ginger Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: British
Ingredients: 50g unsalted butter; 700g apricots halved and stoned; leaves from 2 thyme sprigs; 50g caster sugar; 175g raspberries; 175g plain flour; 80g light brown sugar; 1&#8260 2 tsp.ground ginger; 1&#8260 2 tsp.ground cloves; ½ tsp ground cinnamon; 40g hazelnuts chopped; 75g chilled unsalted butter

Over a year ago 7,675 views

Prep: 15 mins

Cook: 45 mins

British Dessert

Ingredients

Accompaniment

Method

1
Preheat the oven to 180C/160C fan/350F/gas 4.

Melt the butter in a large frying pan over a low heat and add the apricots and thyme. Toss to coat in the butter and leave to heat through for a couple of minutes. Stir in the caster sugar and leave to bubble gently for 10-15 minutes, or until the apricots are softened but not breaking down.

Transfer the apricots to an ovenproof dish and sprinkle the raspberries evenly over the top.

Mix together all the dry ingredients for the crumble in a large bowl, add the butter (cut into knobs) and rub with your fingertips until the mixture resembles breadcrumbs. Sprinkle the crumble over the top of the fruit.

Place the crumble dish on a baking sheet and cook in the oven for 30 minutes, until golden and bubbling.

Chef's Tips

Saving apricots

Very sadly, apricots can often be dry and woolly or, by contrast, mouth-puckeringly acidic. But you can save them by baking them, as in this recipe, or poaching them in a rosewater-flavoured syrup and serving with raspberry sauce. They can even be made into chutney. Alternatively, try making this with nectarines, peaches or plums, cut into apricot-size pieces.