Does anyone have a recipe for Apricot Crumble using brown sugar?

For the topping you could try 1/2 cup brown sugar; /2 cup flour; 1/4 cup coconut; 1/4 cup chopped nuts and 100g butter. Cut in butter to flour till breadcrumb stage then add other ingredients. This works well on top of cakes and muffins.

or....
2 cups stewed fruit ie apricots, 2 tablespoons brown sugar; 1 cup plain flour; 1 teaspoon baking powder, 50g butter and 1/4 cup of brown sugar.
Put stewed fruit in bottom of ovenproof dish, sprinkle with 50g brown sugar. Sift flour and baking powder into bowl, cut in butter to coarse breadcrumb stage, stir in sugar; spoon mix over fruit. Bake at 190 degreesC for 30 minutes or until golden.

you can replace flour with wholemeal flour to keep you regular tho the apricots may do that, or reduce flour to 1/2 cup. Increase butter to 75g. Stir in 1/2 cup of oats after the sugar.


While we are at it here's a recipe for Ginger Crunch - a very useful quick tray bake. 125g softened butter; 1/2cup sugar; 1 1/2 cups flour; 1 tspoon baking powder, 1 tspoon ginger.
Cream butter and sugar until light and fluffy. Sift in flour, b.powder and ginger. Mix. Knead well, then press dough into greased 20 x 30 cm tin. Bake at 190 degrees C for 20 - 25 minutes or until golden. Pour hot ginger icing over base while still hot and cut into sqaures before it gets cold. (For the ginger icing combine 75g butter, 3/4 cup icing sugar; 2 tablespoons golden syrup and 3 teaspoons ginger in a small saucepan until butter is melted).

Thanks for that Will give them a go

Brollachan & Trafalgarhills - I was about to make this recipe and thought of you...it's fast and easy and I absolutely promise you'll love it!
DEERHOUND LOVERS' APRICOT PRESERVE
2 1/2 pounds apricots
1 cup water
4 cups sugar
juice of 1 lemon
1. Quarter the apricots (leave skins on).
2. Pour a cup of water over the sugar in a saucepan and bring to a boil to dissolve (about 4 minutes). Add apricots. Bring to a boil and cook uncovered. Skim foam off surface.
3.Continue cooking over medium heat until mixture becomes syrupy (30 minutes). Done when a spoonful dropped on a cold dish jells.
4. Take from heat and ladle into sterilized jars. Seal and store in a cool place. Or do what I do and pop it into the fridge - it will disappear quickly once family members get a taste of it!!

When does the lemon juice go in? Excuse my ignorance.

Whoops! Sorry Purple. I squeeze the lemon juice in at the end. Gives a fresh flavour. You can also add orange zest when you first pop the apricots into the pot. I confess that I'm very casual about this recipe and simply whip it up when I'm making scones and even serve it warm out of the pot. Apricots are in season at the moment so now's the time to feast!

It sounds good and more importantly easy. Thanks