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Apricot and Coconut Crumble

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“a differnt way to make crumble for me anyway.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
  2. Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
  3. 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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