Apricot and Coconut Crumble |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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a differnt way to make crumble for me anyway. Ingredients:
1 cup thick greek-style natural yoghurt |
4 tablespoons honey |
825 g apricot halves, well-drained |
1/2 cup sponge cake crumbs |
1/4 cup roasted hazelnuts, roughly chopped |
1/4 cup shredded coconut |
Directions:
1. Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
2. Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
3. Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.
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