Apricot Crumble
Tangy apricots, a golden syrup drizzle and crispy coconut crumble – try out this Anzac twist on your family-favourite pud!
Tips & Tricks
- Serve with scoops of Pams Vanilla Bean Ice Cream.
- For the ultimate sweet tooth, add ¼ cup Pams Brown Sugar to your crumble mix.
- Try using other Pams tinned fruit in place of Apricots. We love using Pams Black Doris Plums or Pams Apple Pie Filling for a different fruity take on the crumble!
Ingredients
- 1 ½ cups Pams Rolled Oats
- ½ cup Pams Pure Plain Flour
- ½ cup Pams Thread Coconut
- 125g Pams Pure Butter, softened
- ¼ cup Pams Golden Syrup, plus extra for serving
- 2-3 tins Pams Apricot Halves
Method
- Add the oats, flour and coconut to a bowl and mix to combine. Rub in the softened butter until the mixture becomes combined and crumbly. Add the golden syrup and mix through.
- Drain half the liquid off the apricots before adding them to a medium sized baking dish. Cover with the crumble mixture.
- Bake in the oven at 180°C for 30 minutes until the crumble is golden and the fruit is bubbling.
- Drizzle with extra golden syrup and serve immediately.
Ingredients
- 1 ½ cups Pams Rolled Oats
- ½ cup Pams Pure Plain Flour
- ½ cup Pams Thread Coconut
- 125g Pams Pure Butter, softened
- ¼ cup Pams Golden Syrup, plus extra for serving
- 2-3 tins Pams Apricot Halves
