Apricot and almond crumble








This is a  very easy delicious dessert that you cam make easily under 30 minutes and cannot go wrong.
I love Apricots both dried and the ripened fruits.

I also love almonds in most of my bakes for a crunchy nutty texture so I used flaked almonds in the recipe and they look and taste good with the bite in the crumble.

A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe.
Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa.



Ingredients:


3 cups of apricots quartered and stones removed.
3/4 cup self raising flour
1 tsp ground cinnamon
100 grams butter chopped.
1/3 cup brown sugar
1/3 cup dessicated coconut
50 grams flaked almonds.

Ice cream to serve with the crumble.


Method:




Pre heat oven to 180 degrees C.

Grease a 5 cm deep 20 cm x30 cm ( base) baking dish or a round dish..
Place the apricots in the dish.

Mix flour and cinnamon in a bowl, using finger tips rub the butter into flour until the mixture resembles coarse bread crumbs.
Stir in sugar , coconut and almonds.

Sprinkle mixture over the apricots.

Bake crumble for 30 to 35 minutes or until golden .

Serve warm or at room temperature with ice cream























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More about Apricots



Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene content of apricots makes them important heart health foods. Beta-carotene helps protect LDL cholesterol from oxidation, which may help prevent heart disease.

Apricots contain nutrients such as vitamin A hat promote good vision. Vitamin A, a powerful antioxidant, quenches free radical damage to cells and tissues. Free radical damage can injure the eyes' lenses.

The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes and cause macular degeneration. Researchers who studied over 50,000 registered nurses found women who had the highest vitamin A intake reduced their risk of developing cataracts nearly 40%.

Apricots are a good source of fiber, which has a wealth of benefits including preventing constipation and digestive conditions such as diverticulosis. But most Americans get less than 10 grams of fiber per day. A healthy, whole foods diet should include apricots as a delicious way to add to your fiber intake.

Apricots are small, golden orange fruits, with velvety skin and flesh: not too juicy but definitely smooth and sweet. Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they're closely related.


A few quick serving ideas:

Add sliced apricots to hot or cold cereal.
The next time you make whole grain pancakes add some chopped apricots to the batter.
Give a Middle Eastern flavor to chicken or vegetable stews with the addition of dried, diced apricots.
Serve fresh apricots in your green salad when they are in season.


Just as dried apricots are dehydrated fresh apricots, prunes are the result of drying fresh plums. These two fruits belong to the rose family and are botanically related to almonds, peaches, nectarines and other stone fruits. Fresh apricots and prunes are excellent sources of several important nutrients, including fiber, potassium and antioxidant carotenoids. Although the drying process degrades a fruit’s content of water-soluble and heat-sensitive vitamins such as vitamin C, other nutrients become more concentrated. Consequently, dried apricots and prunes provide higher levels of most nutrients, ounce for ounce, than their fresh counterparts.

Prunes and dried apricots are excellent sources of dietary fiber. They’re especially rich in soluble fiber, the type that dissolves into a gel-like substance and binds to fatty acids to encourage their excretion in waste. This is the quality that gives soluble fiber its ability to reduce high LDL and total cholesterol levels. Both dried fruits also provide appreciable amounts of soluble fiber, which promotes healthy bowels by adding bulk to stools and moving material through the digestive tract more quickly. A half-cup serving of dried apricots provides 19 percent of the daily value for fiber, while 1/2 cup of prunes contains almost 25 percent, according to the U.S. Department of Agriculture.
Potassium
While fresh apricots and plums are rich in potassium, dried apricots and prunes contain even higher amounts.