The Hairy Bikers' apricot & almond crumble recipe

1. 1

   You'll need a 1.2-litre pie dish that's at least 4cm deep.

2. 2

   Preheat the oven to 180C/Fan 160C/Gas 4.

3. 3

   Put the apricots and sugar in a shallow ovenproof dish and toss together.

4. 4

   Mix the flour and sugar in a large bowl.

5. 5

   Add the butter and rub it into the dry ingredients with your fingertips until the mixture has the texture of coarse breadcrumbs.

6. 6

   Stir in the flaked almonds, then coarsely grate the marzipan and add it to the crumble mix in 2 or 3 batches, tossing lightly.

7. 7

   Sprinkle the topping evenly over the apricot filling and bake for 40-45 minutes or until the crumble is golden and the filling is just beginning to bubble up from underneath the crust.

8. 8

   If the topping begins to get too brown before the filling is ready, cover loosely with a piece of foil.

9. 9

   Serve hot with lashings of cream or creme fraiche.

10. 10

    Tip; You can cook the crumble in individual dishes if you like.

11. 11

    Quarter the apricots and cook the crumbles for about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.