Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Roasted Apricots with a Rosemary and Hazelnut Crumble
Introduction
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.
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Ingredients
| large apricots, halved | |
| soft light brown sugar, plus 2 tbsp | |
| softened unsalted butter | |
| oats | |
| plain flour | |
| hazelnuts, roughly chopped | |
| fresh rosemary, leaves finely chopped | |
| crème fraîche, Greek yogurt, clotted cream, double cream or ice cream, to serve |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
