Apricot Halves with Almond Crumble

Apricot Halves with Almond Crumble Recipe (Vegetarian)

Ingredients (serve 4)

- 4 apricots (cut in halves, stones removed)

For the crumble mix:

- 20g brown rice flour

- 20g buckwheat flour

- 80g oats

- 50g light muscovado sugar (raw sugar or golden caster sugar will do too)

- 20g almond meal

- 50g unsalted butter (cut in small dice)

- 1 pinch salt

(You will notice here that it is a lot of crumble mix; I use some on the apricots and reserve the rest to make a normal fruit crumble with approximately 500g of fruits)

Preheat your oven to 180ºC (160ºC fan)

1. Put all the crumble mix ingredients in a salad bowl. Mix with your fingers until you get a nice crumbly texture (like in the photos above and below).

2. Line an oven tray with baking paper. Sit the apricot halves on it (skin side down). Sprinkle some of the crumble mix on top and place in the oven.

Bake for 20 minutes.

When it is done, remove it from the oven and let it cool down for about 5 minutes.

Serve two halves per person with some vanilla ice cream and toasted sliced almonds.

Bon appétit!

(For a normal fruit crumble with the same crumble mix, bake for 40 minutes or until nice and golden on top).