Ingredients
6oz / 175g dried whole apricots, chopped in half
2tbsp marmalade
3oz / 75g margarine
3oz / 75g wholemeal flour
3oz / 75g oat flakes
2oz / 50g soft brown sugar
1oz / 25g pecan nuts
Method 1.
Soak the apricots for 3-4 hours in ½pint / 300ml hot water.
Bring to the boil in the same water.
Cover and cook for 20 minutes.
The apricots should be fairly soft.
2. Mix in the marmalade.
Then put the mixture including all the liquid into a greased oven-proof dish.
Add a little more water if necessary to cover the fruit.
3. To make the crumble topping, rub the margarine into the flour, then add the
oats and sugar.
Reserve 8 pecan nuts and grind the rest coarsely.
Add these to the crumble mixture.
4. Sprinkle the mixture on the fruit.
Arrange the whole pecan nuts on top.
Bake the crumble at 350°F/180°C/gas mark 4 for 20-25 minutes.
Serve hot.
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