Apricot Pistachio Crumble Recipe


  • 3 x 420g tinned apricots, drained
  • 4 tbs of the syrup
  • 1.2 liter (2 pint) baking dish
  • knob butter
  • crumble
  • 100g s(4oz) shelled pistachios, ground, reserve a few
  • 125g (4 1/2oz) cold butter, cubed
  • 250g (9oz) plain flour
  • 150g (5oz) brown sugar
  • pinch ground cardamom seeds


Tinned Apricots Are Best, Or Lightly Poach Fresh Fruit In Some Sugar And Water. Take Care Nuts Burn Easily, So Cover Loosely With Foil If Necessary Whilst Cooking

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