Strawberry and Apricot Oat Crumble
|Strawberries||8 Ounce (250 Gram)|
|Apricots||1 Pound (500 Gram)|
|Finely grated lemon rind||1⁄2|
|Lemon juice||1 Tablespoon|
|Vanilla pod||1 , split lengthways|
|Clear honey/Soft dark brown sugar||2 Tablespoon|
|Medium rolled oats||4 Ounce (125 Gram)|
|Wholemeal flour||3 Ounce (75 Gram)|
|Butter||3 Ounce (75 Gram)|
|Almonds/Brazil nuts||2 Ounce, toasted and finely chopped (50 Gram)|
|Soft light brown sugar||1 Tablespoon|
|Fromage frais/Thick natural yogurt/creme fraiche||1⁄2 Cup (8 tbs) (To Serve)|
1. Hull the strawberries and halve any large ones. Cut the apricots in half, remove the stones and roughly quarter the fruit.
2. Mix the apricots and strawberries with the grated lemon rind and lemon juice and pack into a 625-750 g (1/2-1 1/2 Ib) ovenproof dish, or use individual ovenproof cups or ramekins. Put the halved vanilla pod into the middle of the dish and drizzle the honey over the fruit or sprinkle over the dark brown sugar.
3. Mix the rolled oats with the wholemeal flour and then rub the butter into the mixture until it becomes a rough crumble. Add the chopped nuts and light brown sugar and mix well.
4. Spoon the mixture over the prepared fruit and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until the crumble topping is golden brown and crisp. Serve with fromage frais, yogurt or creme fraiche, Don't forget to discard the vanilla pod before you serve.