Apricot & Lemon Curd Crumble

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  • Vegetarian Recipe

Serves: 6

INGREDIENTS

TOPPING:
  • 2 cups rolled oats
  • 3/4 cup raw buckwheat
  • 1/2 cup hazelnut meal
  • 1/2 cup whole, skinless hazelnuts
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt
  • 1/4 cup melted coconut oil
  • 2 Tbsp maple syrup
  • 50g cold butter, cubed
  • double thickened cream, to serve

METHOD

  • Preheat oven to 180°C (160°C fan bake).
  • To prepare fruit base: whisk Lemon Curd with boiled water, then combine with apricot halves. Stir well to coat. Pour into large pie dish.
  • To prepare topping: combine all ingredients in a lidded container. Cover and shake well to combine. Sprinkle topping on top of apricot mixture. Poke butter cubes into the crumble.
  • Bake for 20-25 mins or until topping is light golden in colour.
  • Serve with double thickened cream.
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