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RECIPE-apricot-lemon-curd-crumble

Apricot & Lemon Curd Crumble

RECIPE-apricot-lemon-curd-crumble

Ingredients

200g Barker's Lemon Curd
1 Tbsp boiled water
2 x 825g tinned apricot halves, drained
TOPPING
2 cups rolled oats
3/4 cup raw buckwheat
1/2 cup hazelnut meal
1/2 cup whole, skinless hazelnuts
1 tsp vanilla bean paste
1/2 tsp salt
1/4 cup melted coconut oil
2 Tbsp maple syrup
50g cold butter, cubed
double thickened cream, to serve

Instructions

1
Preheat oven to 180°C (160°C fan bake)
2
To prepare fruit base: whisk Lemon Curd with boiled water, then combine with apricot halves. Stir well to coat. Pour into large pie dish
3
To prepare topping: combine all ingredients in a lidded container. Cover and shake well to combine. Sprinkle topping on top of apricot mixture. Poke butter cubes into the crumble
4
Bake for 20-25 mins or until topping is light golden in colour
5
Serve with double thickened cream

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