Apricot And Pecan Crumble Recipe

• 6 ounce Dry whole apricots, minced in half
• 2 Tbsp. Marmalade
• 3 ounce Margarine
• 3 ounce Wholemeal flour
• 3 ounce Oat flakes
• 2 ounce Soft brown sugar
• 1 ounce Pecan nuts

1. 1.
2. Soak the apricots for 3-4 hrs in 1/2pint / 300ml warm water.
3. Bring to the boil in the same water.
4. Cover and cook for 20 min.
5. The apricots should be fairly soft.
6. 2.
7. Fold in the marmalade.
8. Then put the mix including all the liquid into a greased oven-proof dish.
9. Add in a little more water if necessary to cover the fruit.
10. 3.
11. To make the crumble topping, rub the margarine into the flour, then add in the oats and sugar.
12. Reserve 8 pecan nuts and grind the rest coarsely.
13. Add in these to the crumble mix.
14. 4.
15. Sprinkle the mix on the fruit.
16. Arrange the whole pecan nuts on top.
17. Bake the crumble at 350degF/180degC/gas mark 4 for 20-25 min.
18. Serve warm.
19. NOTES : Apricots and marmalade make a tangy combination that works well in a fruit crumble.

whole apricots, marmalade, margarine, wholemeal flour, oat flakes, brown sugar, nuts

Taken from cookeatshare.com/recipes/apricot-and-pecan-crumble-68559 (may not work)