Cripsy rice apricot crumble

    45 min

    A crumble with a crispy crunch! This crumble uses crispy puffed rice cereal instead of oats, which results in a satisfying crunch that everyone is sure to enjoy. Instead of apricots, you could easily use ripe plums or apples or pears.

    3 people made this

    Serves: 8 

    • 24 fresh apricots, stoned and chopped
    • 8 teaspoons demerara sugar
    • 115g cold butter, cut into pieces
    • 100g caster sugar
    • 120g plain flour
    • 80g puffed rice cereal

    Prep:5min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Divide the apricots between 8 small ovenproof ramekins. Sprinkle 1 teaspoon of demerara sugar over each one.
    2. Bake in the preheated oven for 10 minutes.
    3. Meanwhile, combine the butter, caster sugar, flour and puffed rice cereal, and mix just to obtain coarse crumbs. Remove the apricots from the oven and crumble the mixture evenly over the ramekins.
    4. Return to the oven for 20 minutes. If the crumble is not golden enough, pass the ramekins under the grill for about 30 seconds just to obtain the desired colour. Let cool a little before eating, because the apricots will be very hot.
    5. Serve plain or with a scoop of vanilla ice cream.

    Make it gluten free

    Use a gluten free flour instead of plain wheat flour for a gluten free crumble.

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