Apricot and Pecan Crumble

Apricots and marmalade make a tangy combination which works well in a fruit crumble.

  • Serves 4

Apricot and Pecan Crumble
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 175g dried whole apricots, chopped in half
  • 2 tbsp marmalade
  • 75g margarine
  • 75g wholemeal flour
  • 75g oat flakes
  • 50g soft brown sugar
  • 25g pecan nuts


  1. Soak the apricots for 3-4 hours in 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 180°C/gas mark 4 for 20-25 minutes. Serve hot.

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