Apricot and raspberry crumble

A delicious and traditional pud. Great with custard or cream.

Apricot and raspberry crumble (serves 4).


1 tin of apricots, drained or 4-6 ripe apricots
50g fresh or frozen raspberries
1 tbsp honey
50g butter
75g flour
25g flaked oats
1-2 tbsp demerara sugar


  • Line the bottom of an oven proof dish with the drained apricots. Scatter over the raspberries then drizzle over the honey.
  • Place butter, oats and flour in a bowl and rub together gently until required crumble consistency.
  • Mix in the sugar.
  • Loosely cover the top of the fruit with the crumble mix. Do not pat down.
  • Bake in oven for 15 to 20 minutes until golden and bubbly.

Top tip

Try with other tinned fruit ie pears, peaches or better still fresh fruit in season, rhubarb, apple and blackberry. Serve with a dollop of yoghurt for a healthy topping

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