Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Courtesy of Charlotte Roy
See other recipes by Charlotte Roy
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Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
British
Meal
- vegan-desserts
- breakfasts
Servings
1
Ingredients
For the apricots
- 3 apricot halves (I use tinned ones here but fresh are fine too)
For the Chantilly-style yoghurt
- 3 tbsp of plain plant-based yoghurt – Greek-style works best here
- 1 tbsp of vanilla bean paste (or any vanilla flavouring. If using pods, scrape the seeds out of one half for this)
For the frangipane crumble
- Equal quantities (12g of each or roughly 1 tablespoon) of flour (use gluten-free if needed), ground almonds, diced cold plant butter and golden caster sugar (if you don’t have this, you can use granulated, caster or demerara)
- 1-2 tsp of almond essence (you can add more once the crumble is cooked, to your taste)
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Make the crumble by mixing all the ingredients together then putting in a dish that allows it to be spread out. Cook in the oven for about 15 minutes, or until nicely browned.
- Lightly oil a griddle pan and put on the stovetop on a medium heat until hot.
- Add the apricot halves, stone side facing down and keep on there until you get a nice set of charred lines. Flip over and lightly toast on the other side, then take off the heat and leave to cool.
- Make the Chantilly-style yoghurt by mixing the yoghurt with the vanilla.
- Assemble by making a large circle of the yoghurt, then crumble, followed by the apricots. If you’re using tinned apricots, drizzle some of the tin juice over the top. I add lavender flowers to decorate.
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