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Apricot and ginger nut crumble

Perfectly sweet and tender apricot pieces are stewed with cinnamon and zesty ginger, then stopped with a sweet, nutty cookie crumble and thick custard.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Apricot and ginger nut crumble
  • 825 gram can apricot halves in syrup, drained
  • 4 green apples, peeled, cored, cut into wedges
  • 12 ginger nut biscuits
  • 3/4 cup self-raising flour
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 100 gram butter, chilled, chopped
  • 600 gram carton thick custard, to serve

Method

Apricot and Ginger Nut Crumble
  • 1
    Preheat oven to 180°C (160°C fan-forced). Place apricot and apples in an oval 1.5-litre (6-cup) oven proof dish. Place biscuits in a resealable plastic food storage bag. Using a rolling pin, pound biscuits until coarsely crushed.
  • 2
    Combine flour, sugar, ginger and cinnamon in a bowl. Rub in butter to make fine crumbs. Stir in crushed biscuits. Sprinkle biscuit mixture over apricot mixture in dish.
  • 3
    Bake for 25 minutes or until golden. Stand for 5 minutes. Serve with custard, if desired.

Notes

Child-friendly variation: Use butter nut biscuits instead of ginger nuts. Omit ground ginger and use 2 teaspoons cinnamon.

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