Name: Plum and apricot chocolate crumble
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g plums, quartered; 500 g apricots, quartered; 2 tablespoons caster sugar; vanilla ice-cream or thick custard, to serve; Topping; ¼ cup (55g) firmly packed brown sugar; ¼ cup (30g) almond meal; ¼ cup (20g) rolled oats; 40 g dark chocolate, grated

Plum and apricot chocolate crumble

This comforting pudding is hard to match. Breaking through a crunchy, chocolate crumble topping to find warm, soft plum and apricot beneath.

Ingredients

500 g plums, quartered

500 g apricots, quartered

2 tablespoons caster sugar

vanilla ice-cream or thick custard, to serve

Topping

¼ cup (55g) firmly packed brown sugar

¼ cup (30g) almond meal

¼ cup (20g) rolled oats

40 g dark chocolate, grated

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine fruit and sugar in a large bowl; toss to coat. Spoon the fruit into six (1-cup/250ml) ovenproof ramekins or a 1.5-litre (6-cup) ovenproof dish.

3.Combine all topping ingredients in a small bowl.

4.Sprinkle Topping over the fruit. Place dish on oven tray. Bake for 20 minutes or until fruit begins to bubble up around the edges.

5.Serve with vanilla ice-cream or thick custard, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Michele Cranston

Ingredients

Method

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