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Apricot crunch

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A quick recipe using simple ingredients to make a light, refreshing dessert.
Serves
6
Prep
10 minutes
Cook
20 minutes
Each 113g serving contains (excludes serving suggestion)
KCal
144
Carbs
17.2g
Fibre
1.7g
Protein
3.0g
Fat
6.6g
Saturates
1.90g
Sugars
11.5g
Salt
0.10g
Portion Fruit & Veg
1
Ingredients
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Ingredients
2 x 300g tin apricots in fruit juice, drained
grated zest and juice of 1 large orange
For the topping
50g rolled oats
1 tbsp demerara sugar
25g flaked almonds
15g butter, melted
1 tbsp sesame seeds
1 tbsp runny honey
  1. Preheat the oven to 200°C/gas mark 6.
  2. Place the apricots in a single layer in an ovenproof dish. Drizzle over the orange zest and juice, then place in the oven and cook for 10 minutes.
  3. While you wait, mix together all the ingredients for the topping in a bowl.
  4. Sprinkle the topping over the apricots and return to the oven for 10–12 minutes, until golden.
  5. Serve with a little ice cream or light crème fraîche.
Chefs tips
  • Try using a mixture of pumpkin seeds and sunflower seeds in place of the almonds.
  • Peaches work well instead of apricots.
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