Apricot and Coconut Crumble

Submitted by Sonya01

"a differnt way to make crumble for me anyway."

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Ready In:: 25mins
Ingredients:: 6
Serves:: 4

ingredients

1 cup thick greek-style natural yoghurt
4 tablespoons honey
825 g apricot halves, well-drained
¹⁄₂ cup sponge cake crumbs
¹⁄₄ cup roasted hazelnuts, roughly chopped
¹⁄₄ cup shredded coconut

directions

Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.

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RECIPE SUBMITTED BY

Sonya01

Australia

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.

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