SPC Apricot crumble
Wednesday, 13 March 2019

Our apricot crumble is a modern take on a classic that is guaranteed to be a crowd pleaser!


  • 3kg SPC Apricot, drained
  • 8 tbsp corn starch
  • 2 tsp vanilla extract
  • 250g butter, melted
  • 3 cups all-purpose flour
  • 1 cup rolled oats
  • 2 cup shredded coconut, plus extra for decoration
  • 1 cup brown sugar
  • 1 cup of sugar
  • 1 tsp cinnamon
  • 2 cups heavy cream
  • Lime zest


  • Preheat oven to 180C and prepare ramekins by lightly spraying with cooking spray
  • In a medium bowl, mix together SPC apricot, corn starch and vanilla
  • In another bowl, mix together flour, oats, coconut, brown sugar, granulated sugar and cinnamon
  • Add melted butter and mix with a fork until just combined
  • Spoon fruit mixture into prepared ramekins and sprinkle crumble mixture on top
  • Place ramekins on a baking sheet and bake for 30-35 minutes or until the topping is lightly golden and fruit is bubbling
  • Meanwhile, in a frying pan toast shredded coconut until golden and fragrant
  • In a mixing bowl, whip heavy cream until it reaches medium peaks, keep refrigerated until serving
  • After the crumbles are cooked, cool for 15 minutes before serving
  • Serve with whipped cream, toasted coconut and lime zest

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