Baby spiced apricot crumbles

  • 15 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


Baby spiced apricot crumbles
  • 2 sheets sweet shortcrust pastry
  • 1 egg-white, lightly whisked
  • 825 gram can apricot halves (or pears), drained, quartered
  • thick cream, to serve
  • 1/4 cup wholemeal plain flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 50 gram butter, melted
  • 1 1/2 tablespoon slivered almonds
  • 1 1/2 tablespoon chopped pistachio nuts
  • pinch ground cloves
  • pinch ground nutmeg


Baby spiced apricot crumbles
  • 1
    Preheat oven to moderate, 180°C Lightly grease and line a 12-hole muffin pan.
  • 2
    Using a 9cm round cutter, cut 12 rounds from pastry sheets. Line muffin pan recesses with pastry rounds. Brush with egg white. Bake for 5 minutes, until light golden.
  • 3
    Make Crumble using method below.
  • 4
    Divide apricot halves among pastry cases. Sprinkle over crumble mixture. Bake crumbles for 10-15 minutes, until golden. Allow to cool slightly. Serve warm with thickened cream.
  • 5
    In a medium mixing bowl, combine all ingredients. mixing well to form crumbs.


Wrap the whole muffin tray or individual crumbles in plastic wrap and foil to freeze.

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