Roasted Apricots with a Rosemary and Hazelnut Crumble

Name: Rukmini Iyer Roasted Apricots and Hazelnut Crumble | Easy Bakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Ingredients: 10 large apricots, halved; 30g soft light brown sugar, plus 2 tbsp; 30g softened unsalted butter; 30g oats; 30g plain flour; 30g hazelnuts, roughly chopped; 2 sprigs of fresh rosemary, leaves finely chopped; crème fraîche, Greek yogurt, clotted cream, double cream or ice cream, to serve

by Rukmini Iyer from The Quick Roasting Tin

Sweet roasted apricots are roasted under a crunchy hazelnut and rosemary crumble for a moreish, warming dessert.

Baking Family Friendly Dinner Party

Serves 6

Total 35 min

Prep 10 min

Cook 25 min

Easy

Introduction from Rukmini Iyer

I love the combination of fresh apricots with hazelnuts. In this crumble, the rosemary adds a wonderful savoury note. Make it when you see the first boxes of apricots arrive in the summer. Any leftovers are an instant roasted fruit-and-granola breakfast the next day.