Apricot and Coconut Crumble

Crumbles are a classic winter dessert often served with whipped cream or ice cream. A delicious change to the classic apple crumble, this combination of fresh apricots and coconut makes for a quick and easy crumble to please everybody on a cold winters evening. You can use tinned apricots if the fresh ones are out of season.

Apricot and Coconut Crumble

Cook Time: 45 minutes
Servings: 6
Author: The Cook
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For the crumble

  • 150 g plain flour
  • 90 g sugar
  • pinch of salt
  • 100 g butter or margarine , cubed

For the filling

Recipe Instructions

  • Preheat the oven to 180°C
  • Remove stones from apricots and slice into quarters.
  • Place them into a 23 cm pie dish. Pour coconut and sugar over the apricots.
  • In a bowl, sift the flour, sugar and salt.
  • Add the butter and rub together with the dry ingredients until the mixture resembles breadcrumbs.
  • Pour the crumble mix over the apricots.
  • Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
  • Serve with thick cream or custard.

Cooks Notes & Variations

Tinned apricots can be used instead of fresh and reduce the cooking time until the crumble is browned and the fruit mixture bubbling.

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