Apricot & Lemon Curd Crumble
Vegetarian
Serves 6 people
15 min prep
25 min cook
Crumble is a Kiwi favourite! Keep things interesting by swapping out apple for apricot and lemon instead.
By Barker's
Ingredients
- 200g Anathoth Farm Lemon Curd
- 1.65 kg Apricot halves, drained
- 2 cups Rolled oats
- 3/4 cup Raw Buckwheat
- 1/2 cup Hazelnut meal
- 1/2 cup Whole, skinless hazelnuts
- 1 tsp Vanilla bean paste
- 1/2 tsp Salt
- 1/4 cup Coconut oil, melted
- 2 Tbsp Maple syrup
- 50g Butter, cubed
- Double thickened cream, to serve
Method
- Preheat oven to 180°C (160°C fan bake).
- To prepare fruit base: whisk Lemon Curd with boiled water, then combine with apricot halves. Stir well to coat. Pour into large pie dish.
- To prepare topping: combine all ingredients in a lidded container. Cover and shake well to combine. Sprinkle topping on top of apricot mixture. Poke butter cubes into the crumble.
- Bake for 20-25 mins or until topping is light golden in colour.
- Serve with double thickened cream.
This Recipe Uses
Lemon Curd 420g
$6.89
420g
