Celebrating Apricot Season

Apricots are stone fruits, which look like a smaller version of a peach. They are mildly tart in flavour, like plums, and are delicious to eat. On most occassions, they are eaten dried – a version readily available. However, this is the season to eat fresh apricots and enjoy their juicy and delicious goodness. Apricots are nutritious and are loaded with nutrients to improve digestion and eye health. High in antioxidents, they are also a wonderful source of digestive fiber – when eaten unpeeled. They are also high in Vitamins C and E; which are highly beneficial to the body. Try this Apricot Crumble recipe to take advantage of apricot season.

APRICOT CRUMBLE

Crumble -

1/4 cup instant oats

2 tbsp brown sugar

1/4 cup whole wheat flour

2 tsp slivered almonds

2 tbsp butter

1/4 tsp cinnamon powder

A pinch of nutmeg powder

A pinch of ground cloves

A pinch of salt

Filling -

400 gms apricots, de-stoned and roughly chopped

Juice of 1/2 lemon

2 tbsp brown sugar

1 tsp vanilla extract

Method -

1. Preheat the oven to 180 C and rub the inside of a baking dish with butter.
2. Toss together the apricots, lemon juice, brown sugar and vanilla extract into a bowl and stir to combine.
3. Pour into the baking dish and keep aside.
4. Melt the butter and brown sugar together and keep aside.
5. Combine the oats, wheat flour, cinnamon, nutmeg, clove and salt. Pour over the melted butter and stir to combine.
6. The mixture should be clumpy, with the butter distributed evenly within the mix.
7. Sprinkle the mixture on top of the apricots and top with the slivered almonds.
8. Bake for 30 minutes or until the top becomes golden brown.

Serve the crumble warm, with a dollop of whipped cream, ice-cream or even yoghurt sweetened with honey.