Apricot and Coconut Crumble

• 1 cup thick greek-style natural yoghurt
• 4 tablespoons honey
• 825 g apricot halves, well-drained
• 12 cup sponge cake crumbs
• 14 cup roasted hazelnuts, roughly chopped
• 14 cup shredded coconut

1. Preheat oven to 180C Combine yoghurt and 2 tablespoons honey in a bowl.
2. Cover and refrigerate until ready to serve.
3. Line a baking tray with baking paper.
4. Place apricot halves onto tray.
5. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
6. Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey.
7. Bake for 10 to 15 minutes or until golden.
8. Serve with a dollop of honey yoghurt.

natural yoghurt, honey, apricot halves, cake crumbs, hazelnuts, coconut

Taken from www.food.com/recipe/apricot-and-coconut-crumble-279535 (may not work)