Apricot and Coconut Crumble

1. 1

   Preheat oven to 180C Combine yoghurt and 2 tablespoons honey in a bowl.

2. 2

   Cover and refrigerate until ready to serve.

3. 3

   Line a baking tray with baking paper.

4. 4

   Place apricot halves onto tray.

5. 5

   Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.

6. 6

   Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey.

7. 7

   Bake for 10 to 15 minutes or until golden.

8. 8

   Serve with a dollop of honey yoghurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.