Apricot crumble recipe

• 600 g (21.2oz) Apricots, quartered and stoned
• 3 Peaches, stoned and sliced
• 400 g (14.1oz) Blackberries
• 0.5 Finely grated zest of lemon
• 1 Lemon juiced
• 150 g (5.3oz) Caster sugar
• 150 g (5.3oz) Plain flour
• 125 g (4.4oz) Ground almonds
• 175 g (6.2oz) Butter, chopped
• 30 g (1.1oz) Flaked almonds

1. Preheat the oven to 180C/ 350F/gas mark 4.
2. Put the fruit and lemon juice and zest into an ovenproof dish and stir in 40g (1 1/2oz) of the sugar.
3. To make the crumble, mix the flour, remaining sugar and the ground almonds together and rub in the butter until the mixture turns crumbly
4. Put the crumble on top of the fruit, scatter the flaked almonds on top and bake for 40 minutes.
5. The top of the crumble should be golden and the fruit tender (insert a small, sharp knife to test for this).
6. If your fruit is still a bit hard but your crumble is already golden, cover the top with some foil to stop it getting too dark and bake a little longer.
7. Leave to cool a little and serve with creme fraiche or whipped cream.

peaches, blackberries, lemon, lemon juiced, sugar, flour, ground almonds, almonds

Taken from www.lovefood.com/guide/recipes/11654/diana-henrys-apricot-crumble (may not work)