Roasted apricots and a crumble made in a frying pan
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
An apricot that tastes merely pleasant raw can become fragrant and sharp-edged in the oven. Put those warm juices over cold yogurt, then add the crumble at the table. Keeping the three parts separate until serving preserves their best qualities.
For 4 small pots, use 8 apricots; 1 tablespoon honey; 1 tablespoon water; 400g thick plain yogurt; 30g rolled oats; 20g flaked almonds; 15g unsalted butter; and 1 tablespoon light brown sugar. Contains milk, almonds and oats; choose certified gluten-free oats only if required and check every ingredient label.
Heat the oven to 200°C conventional/180°C fan. Wash, halve and stone the apricots. Place cut sides up in a snug baking dish, spoon over honey and water and roast for 15–20 minutes, until soft but still holding their shape. Leave to cool for 10 minutes.
Melt the butter in a frying pan over medium-low heat. Add oats, almonds and brown sugar and stir for 5–7 minutes until golden and fragrant. Tip onto a plate and let cool; it becomes crisper as it stands. Divide yogurt among glasses, add apricots and a little juice, then spoon the crumble over just before eating.
Allow about 35 minutes. If your apricots are very tart, taste a cooked piece before deciding whether more honey is needed. Refrigerate cooked fruit promptly and keep yogurt chilled according to its label. Store the cooled crumble dry in a sealed container, away from the wet ingredients; make only enough assembled pots for the meal.