Ingredients:
For the Filling:
500g stoned apricots
85g sugar, or to taste
2 tbsp white wine
For the Topping:
50g cold butter
110g self-raising flour
55g sugar (try demerara/muscovado/maple sugar for additional flavour)
chopped pecans or other nuts to taste (optional)
Note that you can substitute just about any fruit (or combination of fruit) in place of the apricots. If not using strongly-flavoured red fruit substitute white wine for the port in the recipe.
Method:
For the Filling:
Prepare the apricots by removing the stones using a small fruit knife. Make a cut all the way around the middle of the fruit and then, gripping either half of the fruit give it a twist and pick out the stone. (If no fresh apricots are available, dried fruit re-constituted in warm water over night can be substituted.).
Chop the apricots into quarters and place them into a small pan and add sugar and wine. Cook slowly together until the fruit is soft. Approximately 20 to 30 minutes. When cooked pour the apricots into the base of a suitable deep-sided baking/oven dish (about 10cm x 15cm in size).
For the Topping:
To make the crumble measure and add together the self raising flour and the butter. Using your hands rub the flour and butter mixture together until the two become like fine bread crumbs, then add the sugar and mix thoroughly together. With a a spoon sprinkle the crumble topping evenly onto the surface of the apricot filling. Now use the back of the spoon to smooth-out the surface of the topping. Bake in a pre-heated oven at 190°C for about 30 minutes or until the topping turns a golden brown in colour. This dessert can be served either warm or cold with custard, cream or ice cream.
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