Cold Apricot Crumble

This recipe is perfect for summer – delicious apricots with a sweet crumble and creamy Meander Valley Dairy crème fraiche (for more information on crème fraiche check out ‘The Ultimate Guide to Creme Fraiche’). Serve with a glass of bubbles and celebrate in the summer sun.


Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4


  • Pinch of Tasman sea salt
  • 1 can whole Apricots, cut in half
  • ¼ cup demerara sugar
  • 25g butter, diced
  • 2 tbsp Meander Valley crème fraiche

For the crumble;

  • 1 cup Four Roses plain four
  • ½ cup rolled oats
  • ½ cup desiccated coconut
  • ½ cup Pecans
  • ½ cup Maple syrup
  • 100g butter, diced



  1. Preheat oven to 180 degrees.
  2. In a bowl add flour and butter, using your fingertips to rub together. Then add
    rolled oats, coconut, pecans, maple syrup and rub together. Place onto a baking tray
    and cook in the oven for 15 to 20 minutes, or until golden brown.
  3. To caramelise the apricots, place them face down in demerara sugar. Make sure
    they are nicely coated. Then either place them face side down onto a pan over high
    heat or use a blowtorch, cook until a toffee starts to form.
  4. Remove crumble from the oven and mix in remaining butter with a pinch of salt.To serve, place apricots into a bowl and top with the crumble and crème fraiche.