Name: Baby spiced apricot crumbles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 sheets sweet shortcrust pastry; 1 egg-white, lightly whisked; 825 gram can apricot halves (or pears), drained, quartered; thick cream, to serve; Crumble; 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

Ingredients

2 sheets sweet shortcrust pastry

1 egg-white, lightly whisked

825 gram can apricot halves (or pears), drained, quartered

thick cream, to serve

Crumble

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

Method

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.