APRICOT AND RASPBERRY CRUMBLE WITH PISTACHIOS & HONEY RICOTTA
APRICOT AND RASPBERRY CRUMBLE WITH PISTACHIOS & HONEY RICOTTA
Recipe
This recipe makes a simple, summery crumble and is a great way to use up overripe stone fruit. The buttery pistachio and oat crumble topping really couldn’t be easier to make. Use gluten-free oats and flour in the crumble if you want to make this gluten free.
SERVES 8
FOR THE FILLING
10 ripe apricots, cut into 6 segments each
3 tbsp honey
100g fresh or frozen raspberries
Finely grated zest of ½ a lemon
FOR THE CRUMBLE
80g rolled oats
80g ground almonds
80g all-purpose white or spelt flour
60g roughly chopped pistachios (plus a little extra for scattering on top to serve)
40g soft brown or coconut sugar
Pinch of sea salt
80g butter, softened
FOR THE HONEY RICOTTA
1 cup ricotta
2 tbsp liquid honey
Finely grated zest of ½ a lemon
SERVES 8
FOR THE FILLING
10 ripe apricots, cut into 6 segments each
3 tbsp honey
100g fresh or frozen raspberries
Finely grated zest of ½ a lemon
FOR THE CRUMBLE
2oz rolled oats
2oz ground almonds
2oz all-purpose white or spelt flour
2.1 roughly chopped pistachios (plus a little extra for scattering on top to serve)
2oz soft brown or coconut sugar
Pinch of sea salt
2oz butter, softened
FOR THE HONEY RICOTTA
1 cup ricotta
2 tbsp liquid honey
Finely grated zest of ½ a lemon
- Preheat the oven to 180C fan bake.
- Place the sliced apricots and honey in a saucepan and cook gently until the fruit begins to soften, approximately 5 minutes. Take off the heat and stir through the raspberries.
- Place the fruit in an ovenproof dish and set aside while you make the crumble.
- For the crumble, put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.
- Sprinkle the crumble evenly over the fruit, leaving some clumps.
- Bake for approximately 20 minutes or until the crumble looks golden.
- To make the ricotta, simply combine all the ingredients together.
- Serve the crumble warm with a generous dollop of the honey ricotta. Sprinkle over some extra chopped pistachios if you like.
- To store, cover well with plastic wrap and refrigerate for up to 3 days.
- Preheat the oven to 360F fan bake.
- Place the sliced apricots and honey in a saucepan and cook gently until the fruit begins to soften, approximately 5 minutes. Take off the heat and stir through the raspberries.
- Place the fruit in an ovenproof dish and set aside while you make the crumble.
- For the crumble, put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.
- Sprinkle the crumble evenly over the fruit, leaving some clumps.
- Bake for approximately 20 minutes or until the crumble looks golden.
- To make the ricotta, simply combine all the ingredients together.
- Serve the crumble warm with a generous dollop of the honey ricotta. Sprinkle over some extra chopped pistachios if you like.
- To store, cover well with plastic wrap and refrigerate for up to 3 days.