A traditional pudding with a spicy twist, this crumble will sit happily in the fridge for a couple of days after cooking or it can be frozen ready to bake.

20 minutes to prepare | 25- 30 minutes total cooking time | Makes 4- 6 servings

Filling:

  • 4 cardamom pods
  • 150g caster sugar
  • 2 tsp cornflour
  • 550g apricots, halved, stoned and chopped

Crumble topping:

  • 150g plain flour
  • 150g caster sugar
  • 150g cold unsalted butter, chopped
  • 100g porridge oats
  • 50g flaked almonds

Serve with:

Yogurt, cream, custard or ice cream

  • Preheat the oven to gas mark 6/ 200 ° C/ fan oven 180 ° C. Pound the cardamom pods with a pestle to separate the seeds from the green, papery skins. Discard the skins and grind the seeds to a fine powder. Mix with the sugar and cornflour in a large bowl, then stir in the apricots. Spoon into a 1 ½ litre ovenproof dish.
  • Make the crumble topping. Sift the flour into a large mixing bowl and stir in the sugar. Rub in the butter with your fingertips to make fine crumbs. Stir in the oats and flaked almonds.
  • Sprinkle the crumble over the apricots, making sure they’re well covered. Bake for 25- 30 minutes or until golden and bubbling.
  • Serve warm or cold on its own or with yogurt, cream, custard or ice cream.

GET AHEAD:

You can freeze the crumble once it’s assembled in its dish and bake it from frozen. It’ll take about 50 minutes to cook. Alternatively, cook and cool the crumble and then divide between freezerproof containers and freeze. Defrost and reheat in the microwave.

By Elena Cimelli. The Contented Calf Cookbook