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

Discover more delicious Apricot recipes

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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.

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

Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the apricots into a roasting tin or baking dish large enough to hold all the fruit in a single layer, then toss with the 2 tablespoons of soft light brown sugar and set aside while you sort out the crumble topping.

Beat the butter and 30g of sugar together until soft, then stir in the oats, flour, roughly chopped hazelnuts and rosemary. Work together with your fingers until you have a rough crumble texture, then scatter this over the apricots.

Transfer to the oven and roast for 25 minutes, until the crumble topping is golden brown and the apricots are cooked (they should yield when you prod them with a fork).

Serve hot, with any of the suggested accompaniments. Cold clotted cream is particularly nice, or Greek yogurt for breakfast the next day.

TIP: You can easily make this in advance, cool and refrigerate it, then warm it through in the oven for 10–15 minutes or so in an oven preheated to 150°C fan/170°C/gas 3 before serving.

Preview